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Langmuir : the ACS Journal of Surfaces and Colloids
|
October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles
Tarek 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 oil
Daigo 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 Proteins
Li 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 Carrots
Ruojie 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 proteins
Li 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 droplets
Ruojie 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 proteins
Li 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 Anthocyanins
Jianhua Yi, Manyan Qiu, Ning Liu, et al.
Journal of Agricultural and Food Chemistry
|
September 23, 2011
Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison
Wasamon Nutakul, Hana Shatara Sobers, Peiju Qiu, et al.
Food Chemistry
|
August 26, 2015
Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model
Cynthia Lyliam Lopez-Pena, Bingjing Zheng, David A Sela, et al.
Page
of 7
Search research articles
Search
Showing results (51-60 of 64) with videos related to
Sort By:
Page
of 7
Langmuir : the ACS Journal of Surfaces and Colloids
|
October 18, 2008
Temperature scanning ultrasonic velocity study of complex thermal transformations in solid lipid nanoparticles
Tarek 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 oil
Daigo 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 Proteins
Li 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 Carrots
Ruojie 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 proteins
Li 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 droplets
Ruojie 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 proteins
Li 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 Anthocyanins
Jianhua Yi, Manyan Qiu, Ning Liu, et al.
Journal of Agricultural and Food Chemistry
|
September 23, 2011
Inhibitory effects of resveratrol and pterostilbene on human colon cancer cells: a side-by-side comparison
Wasamon Nutakul, Hana Shatara Sobers, Peiju Qiu, et al.
Food Chemistry
|
August 26, 2015
Impact of ε-polylysine and pectin on the potential gastrointestinal fate of emulsified lipids: In vitro mouth, stomach and small intestine model
Cynthia Lyliam Lopez-Pena, Bingjing Zheng, David A Sela, et al.
Page
of 7