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Journal Abstract Search

151 related items for PubMed ID: 30545024

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  • 4. Effects of ultrasound and thermal treatment on the interaction between hyaluronic acid and lactoferrin: Preparation, structures and functionalities.
    Wang Y, Ji M, Xing M, Bao A, Wang D, Li L, Song G, Yuan T, Gong J.
    Int J Biol Macromol; 2024 Jun; 272(Pt 1):132812. PubMed ID: 38825275
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  • 5. 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
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  • 7. Ultrasound-assisted preparation of lactoferrin-EGCG conjugates and their application in forming and stabilizing algae oil emulsions.
    Zhang S, Li X, Yan X, Julian McClements D, Ma C, Liu X, Liu F.
    Ultrason Sonochem; 2022 Sep 15; 89():106110. PubMed ID: 35961190
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  • 8. Simultaneous Ultrasound and Heat Enhance Functional Properties of Glycosylated Lactoferrin.
    Li Z, Ma D, He Y, Guo S, Liu F, Liu X.
    Molecules; 2020 Dec 07; 25(23):. PubMed ID: 33297553
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  • 12. Improving the emulsifying properties of β-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat.
    Golkar A, Nasirpour A, Keramat J.
    J Sci Food Agric; 2017 Jan 07; 97(1):341-349. PubMed ID: 27059005
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  • 13. Responsiveness of emulsions stabilized by lactoferrin nano-particles to simulated intestinal conditions.
    Meshulam D, Lesmes U.
    Food Funct; 2014 Jan 07; 5(1):65-73. PubMed ID: 24247725
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  • 15. Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids.
    Wang X, Yu K, Cheng C, Peng D, Yu X, Chen H, Chen Y, Julian McClements D, Deng Q.
    Food Funct; 2021 Mar 07; 12(5):2090-2101. PubMed ID: 33554990
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  • 16. Lactoferrin-based nanoemulsions to improve the physical and chemical stability of omega-3 fatty acids.
    Nunes R, Pereira BD, Cerqueira MA, Silva P, Pastrana LM, Vicente AA, Martins JT, Bourbon AI.
    Food Funct; 2020 Mar 01; 11(3):1966-1981. PubMed ID: 32076694
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  • 17. Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid.
    Wang N, Zhao X, Jiang Y, Ban Q, Wang X.
    Int J Biol Macromol; 2023 Jan 15; 225():1085-1095. PubMed ID: 36414080
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  • 18. Improvement in emulsifying properties of whey protein-Rhamnolipid conjugates through short-time heat treatment.
    Zhang G, Li Y, Song T, Bao M, Li Y, Li X.
    Colloids Surf B Biointerfaces; 2019 Sep 01; 181():688-695. PubMed ID: 31226644
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  • 19. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
    Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y.
    Food Res Int; 2017 Jun 01; 96():84-93. PubMed ID: 28528111
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  • 20. Enhancing the stability of oil-in-water emulsion using pectin-lactoferrin complexes.
    Yuliarti O, Lau ZX, Wee L, Kwan CKJ.
    Int J Biol Macromol; 2019 Oct 15; 139():421-430. PubMed ID: 31374276
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