These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

210 related items for PubMed ID: 29473885

  • 1. Physicochemical Properties and Chemical Stability of β-Carotene Bilayer Emulsion Coated with Bovine Serum Albumin and Arabic Gum Compared to Monolayer Emulsions.
    Sheng B, Li L, Zhang X, Jiao W, Zhao D, Wang X, Wan L, Li B, Rong H.
    Molecules; 2018 Feb 23; 23(2):. PubMed ID: 29473885
    [Abstract] [Full Text] [Related]

  • 2. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
    Nooshkam M, Varidi M.
    Food Chem; 2021 Jun 15; 347():129079. PubMed ID: 33493834
    [Abstract] [Full Text] [Related]

  • 3. The influence of flaxseed gum on the microrheological properties and physicochemical stability of whey protein stabilized β-carotene emulsions.
    Xu D, Qi Y, Wang X, Li X, Wang S, Cao Y, Wang C, Sun B, Decker E, Panya A.
    Food Funct; 2017 Jan 25; 8(1):415-423. PubMed ID: 28074943
    [Abstract] [Full Text] [Related]

  • 4. Whey protein isolate-gum Acacia Maillard conjugates as emulsifiers for nutraceutical emulsions: Impact of glycation methods on physicochemical stability and in vitro bioaccessibility of β-carotene emulsions.
    Chen W, Wang W, Guo M, Li Y, Meng F, Liu D.
    Food Chem; 2022 May 01; 375():131706. PubMed ID: 34952387
    [Abstract] [Full Text] [Related]

  • 5. Effect of Ultra-high temperature processing on the physicochemical properties and antibacterial activity of d-limonene emulsions stabilized by β-lactoglobulin/Gum arabic bilayer membranes.
    Su J, Guo Q, Cai Y, Wang T, Mao L, Gao Y, Yuan F, Van der Meeren P.
    Food Chem; 2020 Dec 01; 332():127391. PubMed ID: 32603920
    [Abstract] [Full Text] [Related]

  • 6. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
    Zhang X, Liu J.
    J Agric Food Chem; 2011 Feb 23; 59(4):1308-15. PubMed ID: 21226518
    [Abstract] [Full Text] [Related]

  • 7. Utilization of interfacial engineering to improve physicochemical stability of β-carotene emulsions: Multilayer coatings formed using protein and protein-polyphenol conjugates.
    Liu F, Wang D, Sun C, McClements DJ, Gao Y.
    Food Chem; 2016 Aug 15; 205():129-39. PubMed ID: 27006223
    [Abstract] [Full Text] [Related]

  • 8. Stability of curcumin in oil-in-water emulsions: Impact of emulsifier type and concentration on chemical degradation.
    Kharat M, Zhang G, McClements DJ.
    Food Res Int; 2018 Sep 15; 111():178-186. PubMed ID: 30007674
    [Abstract] [Full Text] [Related]

  • 9. The interfacial behavior and long-term stability of emulsions stabilized by gum arabic and sugar beet pectin.
    Niu H, Chen X, Luo T, Chen H, Fu X.
    Carbohydr Polym; 2022 Sep 01; 291():119623. PubMed ID: 35698416
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Modeling the relationship between the main emulsion components and stability, viscosity, fluid behavior, zeta-potential, and electrophoretic mobility of orange beverage emulsion using response surface methodology.
    Mirhosseini H, Tan CP, Hamid NS, Yusof S.
    J Agric Food Chem; 2007 Sep 19; 55(19):7659-66. PubMed ID: 17708646
    [Abstract] [Full Text] [Related]

  • 13. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic.
    Bouyer E, Mekhloufi G, Le Potier I, de Kerdaniel Tdu F, Grossiord JL, Rosilio V, Agnely F.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):467-77. PubMed ID: 21145063
    [Abstract] [Full Text] [Related]

  • 14. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum.
    Hosseini A, Jafari SM, Mirzaei H, Asghari A, Akhavan S.
    Carbohydr Polym; 2015 Aug 01; 126():1-8. PubMed ID: 25933515
    [Abstract] [Full Text] [Related]

  • 15. Investigation into the physicochemical stability and rheological properties of beta-carotene emulsion stabilized by soybean soluble polysaccharides and chitosan.
    Hou Z, Gao Y, Yuan F, Liu Y, Li C, Xu D.
    J Agric Food Chem; 2010 Aug 11; 58(15):8604-11. PubMed ID: 20681649
    [Abstract] [Full Text] [Related]

  • 16. Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface.
    Shao P, Feng J, Sun P, Ritzoulis C.
    Int J Biol Macromol; 2019 Jul 15; 133():466-472. PubMed ID: 31004637
    [Abstract] [Full Text] [Related]

  • 17. Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions.
    Xu H, Fan Q, Huang M, Cui L, Gao Z, Liu L, Chen Y, Jin J, Jin Q, Wang X.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 8):127561. PubMed ID: 37865364
    [Abstract] [Full Text] [Related]

  • 18. Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid.
    Huang H, Belwal T, Aalim H, Li L, Lin X, Liu S, Ma C, Li Q, Zou Y, Luo Z.
    Food Chem; 2019 Dec 01; 300():125171. PubMed ID: 31330369
    [Abstract] [Full Text] [Related]

  • 19. The effect of pH and salt on the stability and physicochemical properties of oil-in-water emulsions prepared with gum tragacanth.
    Abdolmaleki K, Mohammadifar MA, Mohammadi R, Fadavi G, Meybodi NM.
    Carbohydr Polym; 2016 Apr 20; 140():342-8. PubMed ID: 26876860
    [Abstract] [Full Text] [Related]

  • 20. Influence of protein emulsifier interfacial properties on oil-in-water emulsion stability.
    Burgess DJ, Sahin ON.
    Pharm Dev Technol; 1998 Feb 20; 3(1):21-9. PubMed ID: 9532597
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 11.