Showing results (51-60 of 70) with videos related to
Sort By:
Pageof 7
Journal of the Science of Food and Agriculture|February 11, 2018
Ultrasound improving the physical stability of oil-in-water emulsions stabilized by almond proteinsZhenbao Zhu, Cui Zhao, Jianhua Yi, et al.Journal of Agricultural and Food Chemistry|August 21, 2009
Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticlesThrandur Helgason, Tarek S Awad, Kristberg Kristbergsson, et al.Langmuir : the ACS Journal of Surfaces and Colloids|October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticlesTarek Samir Awad, Thrandur Helgason, Kristberg Kristbergsson, et al.Journal of Agricultural and Food Chemistry|September 21, 2007
Extraction and characterization of oil bodies from soy beans: a natural source of pre-emulsified soybean oilDaigo Iwanaga, David A Gray, Ian D Fisk, et al.Journal of Agricultural and Food Chemistry|December 21, 2021
Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: <i>Lycium barbarum</i> Polysaccharides and Whey ProteinsLi Tian, Shulin Zhang, Jianhua Yi, et al.Journal of Agricultural and Food Chemistry|November 21, 2015
Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from CarrotsRuojie Zhang, Zipei Zhang, Liqiang Zou, et al.Food Chemistry|December 6, 2021
Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteinsLi Tian, Shulin Zhang, Jianhua Yi, et al.Food & Function|November 20, 2015
Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid dropletsRuojie Zhang, Zipei Zhang, Liqiang Zou, et al.Food Chemistry|November 7, 2020
Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteinsLi Tian, Yang Kejing, Shulin Zhang, et al.Journal of Agricultural and Food Chemistry|August 25, 2020
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice AnthocyaninsJianhua Yi, Manyan Qiu, Ning Liu, et al.Pageof 7