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Journal Abstract Search

298 related items for PubMed ID: 29842955

  • 1. Interfacial and emulsion stabilized behavior of lysozyme/xanthan gum nanoparticles.
    Xu W, Jin W, Huang K, Huang L, Lou Y, Li J, Liu X, Li B.
    Int J Biol Macromol; 2018 Oct 01; 117():280-286. PubMed ID: 29842955
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  • 2. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2387-2394. PubMed ID: 33132128
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  • 4. High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective.
    Xu W, Li Z, Sun H, Zheng S, Li H, Luo D, Li Y, Wang M, Wang Y.
    Front Nutr; 2021 Dec 15; 8():744234. PubMed ID: 35071292
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  • 5. Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan.
    Xu W, Jia Y, Li J, Sun H, Cai L, Wu G, Kang M, Zang J, Luo D.
    Int J Biol Macromol; 2024 Mar 15; 261(Pt 2):129740. PubMed ID: 38281516
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  • 6. Pickering emulsion: A multi-scale stabilization mechanism based on modified lotus root starch/xanthan gum nanoparticles.
    Ren X, Zhou C, Qayum A, Tang J, Liang Q.
    Int J Biol Macromol; 2023 Apr 01; 233():123459. PubMed ID: 36739046
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  • 8. Pickering emulsions synergistic stabilized with konjac glucomannan and xanthan gum/lysozyme nanoparticles: Structure, protection and gastrointestinal digestion.
    Xu W, Sun H, Jia Y, Jia Y, Ning Y, Wang Y, Jiang L, Luo D, Shah BR.
    Carbohydr Polym; 2023 Apr 01; 305():120507. PubMed ID: 36737181
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  • 9. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P, Ilhan E, Oztop MH.
    J Food Sci; 2019 May 01; 84(5):1087-1093. PubMed ID: 30958906
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  • 10. Mineralized calcium carbonate/xanthan gum microspheres for lysozyme adsorption.
    Xu W, Lou Y, Xu B, Li Y, Xiong Y, Jing J.
    Int J Biol Macromol; 2018 Dec 01; 120(Pt B):2175-2179. PubMed ID: 30201565
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  • 11. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective.
    Xu W, Ning Y, Wang M, Zhang S, Sun H, Yin Y, Li N, Li P, Luo D.
    Int J Biol Macromol; 2023 Dec 01; 252():126421. PubMed ID: 37625751
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  • 12. Milk whey proteins and xanthan gum interactions in solution and at the air-water interface: a rheokinetic study.
    Perez AA, Sánchez CC, Patino JM, Rubiolo AC, Santiago LG.
    Colloids Surf B Biointerfaces; 2010 Nov 01; 81(1):50-7. PubMed ID: 20692133
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  • 15. Static stability of partially crystalline emulsions: Impacts of carrageenan and its blends with xanthan gum and/or guar gum.
    Xu H, Yang L, Xie P, Zhou Q, Chen Y, Karrar E, Qi H, Lin R, Zhu Y, Jin J, Jin Q, Wang X.
    Int J Biol Macromol; 2022 Dec 31; 223(Pt A):307-315. PubMed ID: 36336159
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  • 16. Effect of xanthan/enzyme-modified guar gum mixtures on the stability of whey protein isolate stabilized fish oil-in-water emulsions.
    Chityala PK, Khouryieh H, Williams K, Conte E.
    Food Chem; 2016 Dec 01; 212():332-40. PubMed ID: 27374540
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  • 18. Pickering nano-emulsions stabilized by Eudragit RL100 nanoparticles as oral drug delivery system for poorly soluble drugs.
    Dieng SM, Omran Z, Anton N, Thioune O, Djiboune AR, Sy PM, Messaddeq N, Ennahar S, Diarra M, Vandamme T.
    Colloids Surf B Biointerfaces; 2020 Jul 01; 191():111010. PubMed ID: 32315927
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  • 20. 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
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