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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

491 related items for PubMed ID: 31000304

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  • 2. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion.
    Loi CC, Eyres GT, Silcock P, Birch EJ.
    Foods; 2020 Sep 04; 9(9):. PubMed ID: 32899737
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  • 3. 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 04; 84(6):1273-1280. PubMed ID: 31059587
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  • 6. Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and phosphatidylcholine as emulsifiers.
    Yesiltas B, García-Moreno PJ, Sørensen AM, Akoh CC, Jacobsen C.
    Food Chem; 2019 Mar 15; 276():110-118. PubMed ID: 30409573
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  • 7. Interfacial and emulsifying properties of lentil protein isolate.
    Joshi M, Adhikari B, Aldred P, Panozzo JF, Kasapis S, Barrow CJ.
    Food Chem; 2012 Oct 01; 134(3):1343-53. PubMed ID: 25005952
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  • 10. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
    Qiu C, Zhao M, Decker EA, McClements DJ.
    Food Chem; 2015 May 15; 175():249-57. PubMed ID: 25577077
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  • 12. 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 15; 156():111123. PubMed ID: 35651003
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  • 13. Influence of maltodextrin and environmental stresses on stability of whey protein concentrate/κ-carrageenan stabilized sesame oil-in-water emulsions.
    Onsaard E, Putthanimon J, Singthong J, Thammarutwasik P.
    Food Sci Technol Int; 2014 Dec 15; 20(8):617-28. PubMed ID: 23922288
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  • 17. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics.
    van der Ven C, Gruppen H, de Bont DB, Voragen AG.
    J Agric Food Chem; 2001 Oct 15; 49(10):5005-12. PubMed ID: 11600059
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  • 18. Creaming behavior prediction of argan oil in water emulsion stabilized by lacto-fermentation: creaming index.
    El Bouchikhi S, Pagès P, Ibrahimi A, Bensouda Y.
    BMC Biotechnol; 2021 Sep 18; 21(1):53. PubMed ID: 34537028
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  • 20. Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2.
    Keowmaneechai E, McClements DJ.
    J Agric Food Chem; 2002 Nov 20; 50(24):7145-53. PubMed ID: 12428974
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