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Journal Abstract Search

620 related items for PubMed ID: 30007674

  • 21. 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
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  • 22. Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions.
    Shen X, Fang T, Zheng J, Guo M.
    Molecules; 2019 Feb 18; 24(4):. PubMed ID: 30781596
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  • 23. Modulation of caseinate-stabilized model oil-in-water emulsions with soy lecithin.
    Chung C, Koo CKW, Sher A, Fu JR, Rousset P, McClements DJ.
    Food Res Int; 2019 Aug 18; 122():361-370. PubMed ID: 31229089
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  • 24. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
    Kibici D, Kahveci D.
    J Food Sci; 2019 Jun 18; 84(6):1273-1280. PubMed ID: 31059587
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  • 25. Role of aqueous phase composition and hydrophilic emulsifier type on the stability of W/O/W emulsions.
    Chevalier RC, Gomes A, Cunha RL.
    Food Res Int; 2022 Jun 18; 156():111123. PubMed ID: 35651003
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  • 26. Influence of emulsifier concentration on partition behavior and chemical stability of betamethasone dipropionate in emulsion gels.
    Puschmann J, Herbig ME, Müller-Goymann CC.
    Int J Pharm; 2019 May 01; 562():105-112. PubMed ID: 30851392
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  • 27. Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed Nanoemulsions.
    Cuomo F, Perugini L, Marconi E, Messia MC, Lopez F.
    J Food Sci; 2019 Sep 01; 84(9):2584-2591. PubMed ID: 31436860
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  • 28. Citral stabilization and characterization of nanoemulsions stabilized by a mixture of gelatin and Tween 20 in an acidic system.
    Tian H, Li D, Xu T, Hu J, Rong Y, Zhao B.
    J Sci Food Agric; 2017 Jul 01; 97(9):2991-2998. PubMed ID: 27859362
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  • 29. Physical and chemical stability of gum arabic-stabilized conjugated linoleic acid oil-in-water emulsions.
    Yao X, Xu Q, Tian D, Wang N, Fang Y, Deng Z, Phillips GO, Lu J.
    J Agric Food Chem; 2013 May 15; 61(19):4639-45. PubMed ID: 23614832
    [Abstract] [Full Text] [Related]

  • 30. Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties.
    Chen Z, Shu G, Taarji N, Barrow CJ, Nakajima M, Khalid N, Neves MA.
    Food Chem; 2018 Sep 30; 261():322-328. PubMed ID: 29739600
    [Abstract] [Full Text] [Related]

  • 31. 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]

  • 32. The gastrointestinal behavior of emulsifiers used to formulate excipient emulsions impact the bioavailability of β-carotene from spinach.
    Yuan X, Xiao J, Liu X, McClements DJ, Cao Y, Xiao H.
    Food Chem; 2019 Apr 25; 278():811-819. PubMed ID: 30583447
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  • 33. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.
    Shu G, Khalid N, Chen Z, Neves MA, Barrow CJ, Nakajima M.
    Food Chem; 2018 Jul 30; 255():67-74. PubMed ID: 29571499
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  • 34. Stabilization and Rheology of Concentrated Emulsions Using the Natural Emulsifiers Quillaja Saponins and Rhamnolipids.
    Li Z, Dai L, Wang D, Mao L, Gao Y.
    J Agric Food Chem; 2018 Apr 18; 66(15):3922-3929. PubMed ID: 29595971
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  • 35. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate.
    Liao W, Gharsallaoui A, Dumas E, Elaissari A.
    Compr Rev Food Sci Food Saf; 2022 Nov 18; 21(6):5291-5317. PubMed ID: 36301626
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  • 36. Food-grade Pickering emulsions stabilised with solid lipid particles.
    Pawlik A, Kurukji D, Norton I, Spyropoulos F.
    Food Funct; 2016 Jun 15; 7(6):2712-21. PubMed ID: 27198879
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  • 37. Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels.
    Zamani S, Malchione N, Selig MJ, Abbaspourrad A.
    Food Funct; 2018 Feb 21; 9(2):982-990. PubMed ID: 29334398
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  • 38. Formation and stabilization of nanoemulsion-based vitamin E delivery systems using natural biopolymers: Whey protein isolate and gum arabic.
    Ozturk B, Argin S, Ozilgen M, McClements DJ.
    Food Chem; 2015 Dec 01; 188():256-63. PubMed ID: 26041190
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  • 39. Effect of interfacial composition on uptake of curcumin-piperine mixtures in oil in water emulsions by Caco-2 cells.
    Gülseren İ, Guri A, Corredig M.
    Food Funct; 2014 Jun 01; 5(6):1218-23. PubMed ID: 24710007
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  • 40. Comparison of Emulsion and Nanoemulsion Delivery Systems: The Chemical Stability of Curcumin Decreases as Oil Droplet Size Decreases.
    Kharat M, Aberg J, Dai T, McClements DJ.
    J Agric Food Chem; 2020 Aug 26; 68(34):9205-9212. PubMed ID: 32786867
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