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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Food & function, 2022-01, Vol.13 (1), p.386-397

2022

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Supercontinuum laser based optical characterization of Intralipid® phantoms in the 500-2250 nm range

Optics express, 2013-12, Vol.21 (26), p.32450-32467

2013

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Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.505-517

2021

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Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Journal of agricultural and food chemistry, 2017-08, Vol.65 (34), p.7509-7518

2017

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Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract

Journal of the science of food and agriculture, 2020-09, Vol.100 (12), p.4474-4482

2020

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Formulation, Characterization, and In Vitro Mineral Absorption of Ficus Palmata Fruit Extract Nanoemulsion

Journal of the American College of Nutrition, 2022-04, Vol.ahead-of-print (ahead-of-print), p.1-10

2022

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31 P NMR Quantification of Phospholipids and Lysophospholipids in Food Emulsions

Journal of agricultural and food chemistry, 2020-04, Vol.68 (17), p.5009-5017

2020

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Phase-transition thresholds and vaporization phenomena for ultrasound phase-change nanoemulsions assessed via high-speed optical microscopy

Physics in medicine & biology, 2013-07, Vol.58 (13), p.4513-4534

2013

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Effect of 2 Emulsion-Based Adjuvants on the Structure and Thermal Stability of Staphylococcus aureus Alpha-Toxin

Journal of pharmaceutical sciences, 2018-09, Vol.107 (9), p.2325-2334

2018

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Protection of menhaden oil from oxidation in Pickering emulsion-based delivery systems with α-lactalbumin-chitosan colloidal nanoparticle

Food & function, 2021-11, Vol.12 (22), p.11366-11377

2021

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Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Poultry science, 2019-02, Vol.98 (2), p.1047-1054

2019

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Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

Journal of the science of food and agriculture, 2017-08, Vol.97 (11), p.3761-3771

2017

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Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products

Journal of the science of food and agriculture, 2020-08, Vol.100 (11), p.4208-4216

2020

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Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Journal of food science, 2016-07, Vol.81 (7), p.C1622-C1628

2016

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Strategy to improve crude oil biodegradation in oligotrophic aquatic environments: W/O/W fertilized emulsions and hydrocarbonoclastic bacteria

Brazilian journal of microbiology, 2020-09, Vol.51 (3), p.1159-1168

2020

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Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

Journal of food science, 2017-10, Vol.82 (10), p.2313-2320

2017

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Survival of Staphylococcus epidermidis in Propofol and Intralipid in the Dead Space of Intravenous Injection Ports

Anesthesia and analgesia, 2019-07, Vol.129 (1), p.e20-e22

2019

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New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4961-4968

2017

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Preliminary Clinical Validation of a Differential Correction Method for Improving Measurement Accuracy in Noninvasive Measurement of Blood Glucose Using Near-Infrared Spectroscopy

Applied spectroscopy, 2017-09, Vol.71 (9), p.2177-2186

2017

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Self-microemulsifying drug delivery system for improved oral bioavailability of oleanolic acid: design and evaluation

International journal of nanomedicine, 2013, Vol.8 (1), p.2917-2926

2013

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Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions

Journal of texture studies, 2022-02, Vol.53 (1), p.108-121

2022

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Effects of water-emulsified fuel on a diesel engine generator's thermal efficiency and exhaust

Journal of the Air & Waste Management Association (1995), 2014-08, Vol.64 (8), p.970-978

2014

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Simultaneous Determination of Curcumin and Resveratrol in Lipidic Nanoemulsion Formulation and Rat Plasma Using HPLC: Optimization and Application to Real Samples

Journal of AOAC International, 2019-07, Vol.102 (4), p.1095-1101

2019

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Phloem sap in Cretaceous ambers as abundant double emulsions preserving organic and inorganic residues

Scientific reports, 2020-06, Vol.10 (1), p.9751-9751, Article 9751

2020

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Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

Plant foods for human nutrition (Dordrecht), 2023-06, Vol.78 (2), p.358-365

2023

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Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Supercontinuum laser based optical characterization of Intralipid® phantoms in the 500-2250 nm range

Using inulin‐based emulsion gels as fat substitute in salt reduced Bologna sausage

Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract

Formulation, Characterization, and In Vitro Mineral Absorption of Ficus Palmata Fruit Extract Nanoemulsion

31 P NMR Quantification of Phospholipids and Lysophospholipids in Food Emulsions

Phase-transition thresholds and vaporization phenomena for ultrasound phase-change nanoemulsions assessed via high-speed optical microscopy

Effect of 2 Emulsion-Based Adjuvants on the Structure and Thermal Stability of Staphylococcus aureus Alpha-Toxin

Protection of menhaden oil from oxidation in Pickering emulsion-based delivery systems with α-lactalbumin-chitosan colloidal nanoparticle

Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages

Impact of methylglyoxal modification of chicken sarcoplasmic protein emulsions on emulsifying properties, rheological behavior and advanced glycation end products

Pineapple Waste Extract for Preventing Oxidation in Model Food Systems

Strategy to improve crude oil biodegradation in oligotrophic aquatic environments: W/O/W fertilized emulsions and hydrocarbonoclastic bacteria

Effects of Ultra‐High Pressure Homogenization and Hydrocolloids on Physicochemical and Storage Properties of Soymilk

Survival of Staphylococcus epidermidis in Propofol and Intralipid in the Dead Space of Intravenous Injection Ports

New hydrocolloid‐based emulsions for replacing fat in panna cottas: a structural and sensory study

Preliminary Clinical Validation of a Differential Correction Method for Improving Measurement Accuracy in Noninvasive Measurement of Blood Glucose Using Near-Infrared Spectroscopy

Self-microemulsifying drug delivery system for improved oral bioavailability of oleanolic acid: design and evaluation

Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions

Effects of water-emulsified fuel on a diesel engine generator's thermal efficiency and exhaust

Simultaneous Determination of Curcumin and Resveratrol in Lipidic Nanoemulsion Formulation and Rat Plasma Using HPLC: Optimization and Application to Real Samples

Phloem sap in Cretaceous ambers as abundant double emulsions preserving organic and inorganic residues

Physicochemical Properties and Characterization of a New Product: Spray Dried Hempseed Milk

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