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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

140 related items for PubMed ID: 38341915

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  • 23. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein.
    Qiu C, Zhao M, Decker EA, McClements DJ.
    Food Chem; 2015 May 15; 175():249-57. PubMed ID: 25577077
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  • 24. Effect of epigallocatechin-3-gallate modification on the structure and emulsion stability of rice bran protein in the presence of soybean protein isolate.
    Wei X, Li H, Liu Y, Lin Q, Wu X, Wu W.
    Int J Biol Macromol; 2024 Apr 15; 263(Pt 1):130269. PubMed ID: 38387630
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  • 25. Waxy maize starch incorporated (-)-epigallocatechin-3-gallate can stabilize emulsion gel and improve antioxidant activity.
    Wang R, Duan C.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 6):127333. PubMed ID: 37832375
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  • 26. Effects of Modified DATEMs with Different Alkyl Chain Lengths on Improving Oxidative and Physical Stability of 70% Fish Oil-in-Water Emulsions.
    Yesiltas B, García-Moreno PJ, Sørensen AM, Anankanbil S, Guo Z, Jacobsen C.
    J Agric Food Chem; 2018 Nov 28; 66(47):12512-12520. PubMed ID: 30398857
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  • 27. Production of highly concentrated oil-in-water emulsions using dual-channel microfluidization: Use of individual and mixed natural emulsifiers (saponin and lecithin).
    Luo X, Zhou Y, Bai L, Liu F, Zhang R, Zhang Z, Zheng B, Deng Y, McClements DJ.
    Food Res Int; 2017 Jun 28; 96():103-112. PubMed ID: 28528089
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  • 28. Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type.
    Tan Y, Zhang Z, Muriel Mundo J, McClements DJ.
    Food Res Int; 2020 Nov 28; 137():109739. PubMed ID: 33233304
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  • 30. Impact of the type of emulsifier on the physicochemical characteristics of the prepared fish oil-loaded microcapsules.
    Chatterjee S, Judeh ZMA.
    J Microencapsul; 2017 Jun 28; 34(4):366-382. PubMed ID: 28659064
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  • 31. Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions.
    García-Moreno PJ, Frisenfeldt Horn A, Jacobsen C.
    J Agric Food Chem; 2014 Feb 05; 62(5):1142-52. PubMed ID: 24437721
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  • 35. Dual stabilization of Pickering emulsion with epigallocatechin gallate loaded mesoporous silica nanoparticles.
    Hu J, Xu R, Hu J, Deng W.
    Food Chem; 2022 Dec 01; 396():133675. PubMed ID: 35843003
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