These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

178 related items for PubMed ID: 37884470

  • 1. Effect of synergism of sucrose ester and xanthan gum on the stability of walnut milk.
    Liu Y, Wu Q, Zhang J, Mao X.
    J Sci Food Agric; 2024 Mar 15; 104(4):1909-1919. PubMed ID: 37884470
    [Abstract] [Full Text] [Related]

  • 2. Effect of different amphiphilic emulsifiers complexed with xanthan gum on the stability of walnut milk and structural characterization of their complexes.
    Liu Y, Wu Q, Zhang J, Mao X.
    Food Chem; 2024 Oct 15; 455():139873. PubMed ID: 38850987
    [Abstract] [Full Text] [Related]

  • 3. Characterization of Emulsion Stabilization Properties of Gum Tragacanth, Xanthan Gum and Sucrose Monopalmitate: A Comparative Study.
    Pocan P, Ilhan E, Oztop MH.
    J Food Sci; 2019 May 15; 84(5):1087-1093. PubMed ID: 30958906
    [Abstract] [Full Text] [Related]

  • 4. Impact of pH, freeze-thaw and thermal sterilization on physicochemical stability of walnut beverage emulsion.
    Liu S, Sun C, Xue Y, Gao Y.
    Food Chem; 2016 Apr 01; 196():475-85. PubMed ID: 26593517
    [Abstract] [Full Text] [Related]

  • 5. Influence of polysaccharides on the rheology and stabilization of α-pinene emulsions.
    García MC, Alfaro MC, Calero N, Muñoz J.
    Carbohydr Polym; 2014 May 25; 105():177-83. PubMed ID: 24708967
    [Abstract] [Full Text] [Related]

  • 6. Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum.
    Li Z, Zheng S, Zhao C, Liu M, Zhang Z, Xu W, Luo D, Shah BR.
    Int J Biol Macromol; 2020 Dec 15; 165(Pt B):2387-2394. PubMed ID: 33132128
    [Abstract] [Full Text] [Related]

  • 7. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions.
    Jiang M, Liu Y, Han Q, Zhang Y.
    J Sci Food Agric; 2024 Oct 15; 104(13):7985-7995. PubMed ID: 38828561
    [Abstract] [Full Text] [Related]

  • 8. Development of food emulsions containing an advanced performance xanthan gum by microfluidization technique.
    Santos J, Calero N, Muñoz J, Cidade MT.
    Food Sci Technol Int; 2018 Jul 15; 24(5):373-381. PubMed ID: 29417842
    [Abstract] [Full Text] [Related]

  • 9. Stability of lutein in O/W emulsion prepared using xanthan and propylene glycol alginate.
    Wang L, Li Y, Xiang D, Zhang W, Bai X.
    Int J Biol Macromol; 2020 Jun 01; 152():371-379. PubMed ID: 32084481
    [Abstract] [Full Text] [Related]

  • 10. Evaluation on oxidative stability of walnut beverage emulsions.
    Liu S, Liu F, Xue Y, Gao Y.
    Food Chem; 2016 Jul 15; 203():409-416. PubMed ID: 26948632
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Physicochemical, structural and adhesion properties of walnut protein isolate-xanthan gum composite adhesives using walnut protein modified by ethanol.
    Lei Y, Gao S, Xiang X, Li X, Yu X, Li S.
    Int J Biol Macromol; 2021 Dec 01; 192():644-653. PubMed ID: 34655580
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Effect of arabic gum and xanthan gum on the stability of pesticide in water emulsion.
    Zhang X, Liu J.
    J Agric Food Chem; 2011 Feb 23; 59(4):1308-15. PubMed ID: 21226518
    [Abstract] [Full Text] [Related]

  • 16. Fabrication and characterization of oxidized starch-xanthan gum composite nanoparticles with efficient emulsifying properties.
    Cai Z, Zhou W, Zhang R, Tang Y, Hu K, Wu F, Huang C, Hu Y, Yang T, Chen Y.
    Food Chem; 2024 Oct 15; 455():139679. PubMed ID: 38823125
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Dynamic Aroma Release from Complex Food Emulsions.
    Pu X, Linforth R, Dragosavac MM, Wolf B.
    J Agric Food Chem; 2019 Aug 21; 67(33):9325-9334. PubMed ID: 31318196
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical properties and stability of oil-in-water emulsions stabilized by soy protein isolate and xanthan gum.
    Krstonošić V, Pavlović N, Nikolić I, Milutinov J, Ćirin D.
    Int J Biol Macromol; 2024 Mar 21; 260(Pt 2):129610. PubMed ID: 38246463
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.