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Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions.
Potential impact of biopolymers (e-polylysine and/or pectin) on gastrointestinal fate of foods: In vitro study.
Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification.
Enhanced stability of anthocyanin-based color in model beverage systems through whey protein isolate complexation.
Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers.
Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes.
Boosting the bioavailability of hydrophobic nutrients, vitamins, and nutraceuticals in natural products using excipient emulsions.
Encapsulation of omega-3 fatty acids in nanoemulsions and microgels: Impact of delivery system type and protein addition on gastrointestinal fate.
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins.
Control of protein digestion under simulated gastrointestinal conditions using biopolymer microgels.
Influence of homogenization on physical properties of model coffee creamers stabilized by quillaja saponin.
Black pepper and vegetable oil-based emulsion synergistically enhance carotenoid bioavailability of raw vegetables in humans.
Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour.
Investigation of a novel smart and active packaging materials: Nanoparticle-filled carrageenan-based composite films.
Improvement of physicochemical stability and digestive properties of quercetagetin using zein-chondroitin sulfate particles prepared by antisolvent co-precipitation.
Influence of pH and ionic strength on the physicochemical and structural properties of soybean ?-conglycinin subunits in aqueous dispersions.
Reinforcing alginate matrixes by tea polysaccharide conjugates or their stabilized nanoemulsion for probiotics encapsulation: Characterization, survival after gastrointestinal digestion and ambient storage.
Eggshell waste act as multifunctional fillers overcoming the restrictions of starch-based films.