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Journal Abstract Search

143 related items for PubMed ID: 38823876

  • 1. Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.
    Mao J, Gao Y, Meng Z.
    Food Res Int; 2024 Jul; 188():114493. PubMed ID: 38823876
    [Abstract] [Full Text] [Related]

  • 2. Dispersed droplets as active fillers in fat-crystal network-stabilized water-in-oil emulsions.
    Rafanan R, Rousseau D.
    Food Res Int; 2017 Sep; 99(Pt 1):355-362. PubMed ID: 28784493
    [Abstract] [Full Text] [Related]

  • 3. Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends.
    Shiota M, Kamigaki T, Wakui R, Ito Y, Nishino Y, Miyazawa A.
    J Oleo Sci; 2018 Sep; 67(7):829-837. PubMed ID: 29962451
    [Abstract] [Full Text] [Related]

  • 4. Ultrasound treatment of crystalline oil-in-water emulsions stabilized by sodium caseinate: Impact on emulsion stability through altered crystallization behavior in the oil globules.
    Song Y, Xiao J, Li L, Wan L, Li B, Zhang X.
    Ultrason Sonochem; 2024 Jun; 106():106897. PubMed ID: 38735250
    [Abstract] [Full Text] [Related]

  • 5. Crystallization of lipids and lipid emulsions treated by power ultrasound: A review.
    Gao Y, Meng Z.
    Crit Rev Food Sci Nutr; 2024 Jun; 64(7):1882-1893. PubMed ID: 36073738
    [Abstract] [Full Text] [Related]

  • 6. Tracing distribution and interface behavior of water droplets in W/O emulsions with fat crystals.
    Gao Y, Mao J, Meng Z.
    Food Res Int; 2023 Jan; 163():112215. PubMed ID: 36596144
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  • 9. In vitro digestion behavior of water-in-oil-in-water emulsions with gelled oil-water inner phases.
    Andrade J, Wright AJ, Corredig M.
    Food Res Int; 2018 Mar; 105():41-51. PubMed ID: 29433230
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  • 10. Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release.
    Liu J, Kharat M, Tan Y, Zhou H, Muriel Mundo JL, McClements DJ.
    Food Res Int; 2020 Aug; 134():109273. PubMed ID: 32517945
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  • 12. Scanning microbeam small-angle X-ray diffraction study of interfacial heterogeneous crystallization of fat crystals in oil-in-water emulsion droplets.
    Arima S, Ueno S, Ogawa A, Sato K.
    Langmuir; 2009 Sep 01; 25(17):9777-84. PubMed ID: 19588887
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  • 14. The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion.
    Guo Q, Bellissimo N, Rousseau D.
    J Agric Food Chem; 2017 Oct 18; 65(41):9120-9127. PubMed ID: 28949127
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  • 17. Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability.
    Prichapan N, McClements DJ, Klinkesorn U.
    J Food Sci; 2018 Feb 18; 83(2):309-317. PubMed ID: 29327790
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