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在“Elsevier电子期刊”中，命中：1,568条，耗时：0.0229919 秒

在所有数据库中总计命中：5,900条

1.Small particle size lipid emulsions, satiety and energy intake in lean men

作者：Y.K. Chan^a ; ^b ; ¹ ; ^{yihkai.chan@acu.edu.au} ; S.C. Budgett^c ; A.K. MacGibbon^f ; S.Y. Quek^d ; S. Kindleysides^a ; S.D. Poppitt^a ; ^b ; ^e ; ^{s.poppitt@auckland.ac.nz}

关键词：Lipid emulsions ; Small particle size ; Dairy ; Appetite ; VAS ; Energy intake

刊名：Physiology & Behavior

出版年：2017

2.Synthesis and characterization of cationic lipid coated magnetic nanoparticles using multiple emulsions as microreactors

作者：Hasan Akbaba^a ; Uğur Karagö ; z^a ; Yusuf Selamet^b ; ¹ ; A. Gü ; lten Kantarcı^a ; ^{gulten.kantarci@ege.edu.tr}

关键词：Cationic magnetic nanoparticle ; Multiple emulsion ; In-situ lipid coating ; Microreactor

刊名：Journal of Magnetism and Magnetic Materials

出版年：2017

3.Fluorescence imaging of spatial location of lipids and proteins during digestion of protein-stabilized oil-in-water emulsions: A simulated gastrointestinal tract study

作者：Saehun Mun^a ; Jisu Kim^b ; David Julian McClements^c ; ^d ; Yong-Ro Kim^a ; ^{yongro@snu.ac.kr" class="auth_mail" title="E-mail the corresponding author} ; Yongdoo Choi^b ; ^{ydchoi@ncc.re.kr" class="auth_mail" title="E-mail the corresponding author}

关键词：Emulsions ; Interfacial properties ; Lipid digestion ; Confocal laser scanning microscopy ; Fluorescent dye-conjugated protein

刊名：Food Chemistry

出版年：2017

4.Composition of Quillaja saponin extract affects lipid oxidation in oil-in-water emulsions

作者：Janine Tippel^a ; ^{janine.tippel@campus.tu-berlin.de} ; Katharina Gies^a ; Britta Harbaum-Piayda^b ; Anja Steffen-Heins^b ; Stephan Drusch^a

关键词：Quillaja saponin extract ; Phenolic compounds ; Lipid oxidation ; Oil/water emulsion ; Iron ; Purification

刊名：Food Chemistry

出版年：2017

5.Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH

作者：Christelle Lopez ; ^{Christelle.Lopez@inra.fr} ; Chantal Cauty ; Florence Rousseau ; Marielle Blot ; Antiné ; a Margolis ; Marie-Hé ; lè ; ne Famelart

关键词：Milk polar lipid ; Sphingomyelin ; Milk fat globule membrane ; Emulsion

刊名：Food Research International

出版年：2017

6.Sodium butyrate attenuates soybean oil-based lipid emulsion-induced increase in intestinal permeability of lipopolysaccharide by modulation of P-glycoprotein in Caco-2 cells

作者：Jun-Kai Yan^a ; ^b ; Zi-Zhen Gong^a ; ^b ; Tian Zhang^a ; ^b ; Wei Cai^a ; ^b ; ^{caiw204@sina.com}

关键词：Sodium butyrate ; P-glycoprotein ; Lipopolysaccharide ; Caco-2 ; Soybean oil-based lipid emulsion ; Parenteral nutrition

刊名：Biochemical and Biophysical Research Communications

出版年：2017

7.Lipid nanoparticles (SLN, NLC): Overcoming the anatomical and physiological barriers of the eye - Part II - Ocular drug-loaded lipid nanoparticles

作者：E. Sá ; nchez-Ló ; pez^a ; ^b ; M. Espina^a ; ^b ; S. Doktorovova^c ; E.B. Souto^c ; ^d ; M.L. Garcí ; a^a ; ^b ; ^{marisagarcia@ub.edu}

关键词：Ocular drug delivery ; Anterior chamber ; Posterior chamber ; Vitreous humor ; Lipid nanoparticles

刊名：European Journal of Pharmaceutics and Biopharmaceutics

出版年：2017

8.Pickering emulsions immobilized within hydrogel matrix with enhanced resistance against harsh processing conditions and sequential digestion

作者：Jie Xiao^a ; Ce Shi^b ; Yunqi Li^b ; Yijun Pan^a ; Qingrong Huang^a ; ^c ; ^{qhuang@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Pickering emulsion ; Emulsion hydrogel ; Microstructure ; Stability ; Digestion profile

刊名：Food Hydrocolloids

出版年：2017

9.Controlling the potential gastrointestinal fate of β-carotene emulsions using interfacial engineering: Impact of coating lipid droplets with polyphenol-protein-carbohydrate conjugate

作者：Fuguo Liu^a ; ^b ; Cuicui Ma^a ; Ruojie Zhang^b ; Yanxiang Gao^a ; ^{gyxcau@126.com} ; David Julian McClements^b ; ^{mcclements@foodsci.umass.edu}

关键词：Polyphenol-protein-carbohydrate conjugate ; Nanoemulsions ; Physicochemical properties ; In vitro digestion ; Confocal laser scanning microscopy

刊名：Food Chemistry

出版年：2017

10.Temperature and pH sensitivity of a stabilized self-nanoemulsion formed using an ionizable lipid-like material via an oil-to-surfactant transition

作者：Hiroki Tanaka^a ; Sho Oasa^b ; Masataka Kinjo^b ; Kota Tange^c ; Yuta Nakai^c ; Hideyoshi Harashima^a ; Hidetaka Akita^a ; ^d ; ^{akitahide@chiba-u.jp}

关键词：Emulsions ; Biodegradable materials ; Colloids ; Nanoparticles ; Fluorescence

刊名：Colloids and Surfaces B: Biointerfaces

出版年：2017

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