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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

414 related items for PubMed ID: 31576869

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  • 23. Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes.
    Klinkesorn U, Sophanodora P, Chinachoti P, McClements DJ, Decker EA.
    J Agric Food Chem; 2005 Oct 19; 53(21):8365-71. PubMed ID: 16218689
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  • 24. Effects of antioxidants and additional emulsifiers on the stability of emulsified milk fat in the photo/radical oxidation system.
    Yamamoto Y, Hiyama S, Takase Y, Kadowaki A, Hara S.
    J Oleo Sci; 2014 Oct 19; 63(9):893-901. PubMed ID: 25174675
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  • 30. Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions.
    Shi MJ, Wang F, Jiang H, Qian WW, Xie YY, Wei XY, Zhou T.
    Food Chem; 2020 Aug 30; 322():126774. PubMed ID: 32305876
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  • 33. Physical and oxidative stability of fish oil-in-water emulsions stabilized with fish protein hydrolysates.
    García-Moreno PJ, Guadix A, Guadix EM, Jacobsen C.
    Food Chem; 2016 Jul 15; 203():124-135. PubMed ID: 26948597
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  • 37. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
    Liu F, Zhu Z, Ma C, Luo X, Bai L, Decker EA, Gao Y, McClements DJ.
    J Agric Food Chem; 2016 Dec 21; 64(50):9532-9541. PubMed ID: 27936671
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  • 40. 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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