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Journal Abstract Search

279 related items for PubMed ID: 35396740

  • 1. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications.
    Kim YJ, Lee IY, Kim TE, Lee JH, Chun YG, Kim BK, Lee MH.
    J Sci Food Agric; 2022 Oct; 102(13):5738-5749. PubMed ID: 35396740
    [Abstract] [Full Text] [Related]

  • 2. Pickering emulsions stabilized by whey protein nanoparticles prepared by thermal cross-linking.
    Wu J, Shi M, Li W, Zhao L, Wang Z, Yan X, Norde W, Li Y.
    Colloids Surf B Biointerfaces; 2015 Mar 01; 127():96-104. PubMed ID: 25660092
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  • 3. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins.
    Mantovani RA, Cavallieri ÂL, Netto FM, Cunha RL.
    Food Funct; 2013 Sep 01; 4(9):1322-31. PubMed ID: 23799542
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  • 4. Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions.
    Shen X, Fang T, Zheng J, Guo M.
    Molecules; 2019 Feb 18; 24(4):. PubMed ID: 30781596
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  • 5. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-Mesona chinensis polysaccharide conjugates.
    Zhang J, Qi X, Shen M, Yu Q, Chen Y, Xie J.
    Food Res Int; 2023 Dec 18; 174(Pt 1):113584. PubMed ID: 37986450
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  • 15. Protein-Protein Multilayer Oil-in-Water Emulsions for the Microencapsulation of Flaxseed Oil: Effect of Whey and Fish Gelatin Concentration.
    Fustier P, Achouri A, Taherian AR, Britten M, Pelletier M, Sabik H, Villeneuve S, Mondor M.
    J Agric Food Chem; 2015 Oct 28; 63(42):9239-50. PubMed ID: 26457588
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  • 16. Behaviour of formula emulsions containing hydrolysed whey protein and various lecithins.
    Tirok S, Scherze I, Muschiolik G.
    Colloids Surf B Biointerfaces; 2001 Jul 28; 21(1-3):149-162. PubMed ID: 11377944
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