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Journal Abstract Search

217 related items for PubMed ID: 32947105

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  • 2. Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene storage stability.
    Wang ZW, Zhang ZH, Qiao ZR, Cai WD, Yan JK.
    Food Chem; 2021 Jul 01; 349():129166. PubMed ID: 33550019
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  • 3. Preparation, characterization, rheological and antioxidant properties of ferulic acid-grafted curdlan conjugates.
    Cai WD, Zhu J, Wu LX, Qiao ZR, Li L, Yan JK.
    Food Chem; 2019 Dec 01; 300():125221. PubMed ID: 31351256
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  • 4. Enhanced Physicochemical Stability of β-Carotene Emulsions Stabilized by β-Lactoglobulin-Ferulic Acid-Chitosan Ternary Conjugate.
    Wang D, Lv P, Zhang L, Yang S, Wei Y, Mao L, Yuan F, Gao Y.
    J Agric Food Chem; 2020 Aug 05; 68(31):8404-8412. PubMed ID: 32672950
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  • 5. Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates.
    Nooshkam M, Varidi M.
    Food Chem; 2021 Jun 15; 347():129079. PubMed ID: 33493834
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  • 8. Oil-in-water Pickering emulsions using a protein nano-ring as high-grade emulsifiers.
    Xu B, Liu C, Sun H, Wang X, Huang F.
    Colloids Surf B Biointerfaces; 2020 Mar 15; 187():110646. PubMed ID: 31785851
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  • 13. Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil.
    Huang Z, Guo B, Deng C, Tang C, Liu C, Hu X.
    Food Chem; 2021 Oct 01; 358():129856. PubMed ID: 33933975
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  • 14. Bioaccessibility and stability of β-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid.
    Li R, Tan Y, Dai T, Zhang R, Fu G, Wan Y, Liu C, McClements DJ.
    Food Funct; 2019 Nov 01; 10(11):7239-7252. PubMed ID: 31617530
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  • 15. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.
    Xu D, Yuan F, Gao Y, McClements DJ, Decker EA.
    Food Chem; 2013 Aug 15; 139(1-4):1098-104. PubMed ID: 23561214
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  • 18. Development of β-carotene loaded oil-in-water emulsions using mixed biopolymer-particle-surfactant interfaces.
    Wei Y, Zhou D, Yang S, Dai L, Zhang L, Mao L, Gao Y, Mackie A.
    Food Funct; 2021 Apr 07; 12(7):3246-3265. PubMed ID: 33877248
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  • 19. Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions.
    Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C.
    Molecules; 2021 Oct 07; 26(19):. PubMed ID: 34641602
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  • 20. 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 07; 84(6):1273-1280. PubMed ID: 31059587
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