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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

124 related items for PubMed ID: 38569999

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  • 4. Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates.
    Gu L, Su Y, Zhang M, Chang C, Li J, McClements DJ, Yang Y.
    Food Res Int; 2017 Jun; 96():84-93. PubMed ID: 28528111
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  • 5. 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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  • 8. Physical and oxidative stability of fish oil-in-water emulsions stabilized with beta-lactoglobulin and pectin.
    Katsuda MS, McClements DJ, Miglioranza LH, Decker EA.
    J Agric Food Chem; 2008 Jul 23; 56(14):5926-31. PubMed ID: 18582080
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  • 9. Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates.
    Feng J, Cai H, Wang H, Li C, Liu S.
    Food Chem; 2018 Feb 15; 241():60-69. PubMed ID: 28958559
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  • 11. Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterization.
    El-Maksoud AAA, Anankanbil S, Zhou Y, El-Ghany IHA, El-Beltagi HS, Banerjee C, Petersen SV, Guo Z.
    Food Chem; 2019 Dec 15; 301():125298. PubMed ID: 31387044
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  • 13. Protection of resveratrol against the photodecomposition of folic acid and photodecomposition-induced structural change of beta-lactoglobulin.
    Wusigale, Fang Z, Hu L, Gao Y, Li J, Liang L.
    Food Res Int; 2017 Dec 15; 102():435-444. PubMed ID: 29195970
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  • 14. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion.
    Aditya NP, Aditya S, Yang H, Kim HW, Park SO, Ko S.
    Food Chem; 2015 Apr 15; 173():7-13. PubMed ID: 25465989
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  • 15. Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin-Dextran Conjugates.
    Zhang W, Meng L, Lv X, Wang L, Zhao P, Wang J, Zhang X, Chen J, Wu Z.
    Foods; 2024 Apr 19; 13(8):. PubMed ID: 38672918
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  • 17. Characterization of whey protein isolate-(-)-epigallocatechin-3-gallate conjugates prepared by non-enzymatic and enzymatic methods and their application in stabilizing β-carotene emulsion.
    Chen W, Zhu J, Wang W, Liu D, Zhang Y, Li Y, Meng F, Zhang W, Liu D.
    Food Chem; 2023 Jan 15; 399():133727. PubMed ID: 36027815
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  • 18. Beta-lactoglobulin-dextran Maillard conjugates: their effect on interfacial thickness and emulsion stability.
    Wooster TJ, Augustin MA.
    J Colloid Interface Sci; 2006 Nov 15; 303(2):564-72. PubMed ID: 16934822
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  • 19. Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion.
    Zhao T, Huang L, Luo D, Xie Y, Zhang Y, Zhang Y, Jiao W, Su G, Zhao M.
    Food Chem; 2021 Jul 30; 351():129324. PubMed ID: 33647694
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  • 20. Preparation and properties of ferulic acid-sugar beet pulp pectin ester and its application as a physical and antioxidative stabilizer in a fish oil-water emulsion.
    Chen H, Niu H, Zhang H, Yun Y, Chen W, Zhong Q, Chen W, Fu X.
    Int J Biol Macromol; 2019 Oct 15; 139():290-297. PubMed ID: 31377291
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