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Journal Abstract Search

343 related items for PubMed ID: 33045587

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  • 3. Impact of whey protein/surfactant mixture and oil type on the gastrointestinal fate of emulsions: Ingredient engineering.
    Gomes A, Costa ALR, Cardoso DD, Furtado GF, Cunha RL.
    Food Res Int; 2020 Nov; 137():109360. PubMed ID: 33233063
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  • 4. 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; 156():111123. PubMed ID: 35651003
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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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  • 11. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
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  • 12. 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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  • 15. Nanoemulsion delivery systems: influence of carrier oil on β-carotene bioaccessibility.
    Qian C, Decker EA, Xiao H, McClements DJ.
    Food Chem; 2012 Dec 01; 135(3):1440-7. PubMed ID: 22953878
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  • 20. 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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