Barrow CJ - Search Results

1

Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers.

Shu G, Khalid N, Chen Z, Neves MA, Barrow CJ, Nakajima M. Shu G, et al. Among authors: barrow cj. Food Chem. 2018 Jul 30;255:67-74. doi: 10.1016/j.foodchem.2018.02.062. Epub 2018 Feb 13. Food Chem. 2018. PMID: 29571499

2

Quantitative determination of fatty acid compositions in micro-encapsulated fish-oil supplements using Fourier transform infrared (FTIR) spectroscopy.

Vongsvivut J, Heraud P, Zhang W, Kralovec JA, McNaughton D, Barrow CJ. Vongsvivut J, et al. Among authors: barrow cj. Food Chem. 2012 Nov 15;135(2):603-9. doi: 10.1016/j.foodchem.2012.05.012. Epub 2012 May 11. Food Chem. 2012. PMID: 22868135

3

Relating the variation of secondary structure of gelatin at fish oil-water interface to adsorption kinetics, dynamic interfacial tension and emulsion stability.

Liu H, Wang B, Barrow CJ, Adhikari B. Liu H, et al. Among authors: barrow cj. Food Chem. 2014 Jan 15;143:484-91. doi: 10.1016/j.foodchem.2013.07.130. Epub 2013 Aug 8. Food Chem. 2014. PMID: 24054271

4

Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation.

Wang B, Adhikari B, Barrow CJ. Wang B, et al. Among authors: barrow cj. Food Chem. 2014 Sep 1;158:358-65. doi: 10.1016/j.foodchem.2014.02.135. Epub 2014 Mar 6. Food Chem. 2014. PMID: 24731355

5

Interfacial and emulsifying properties of lentil protein isolate.

Joshi M, Adhikari B, Aldred P, Panozzo JF, Kasapis S, Barrow CJ. Joshi M, et al. Among authors: barrow cj. Food Chem. 2012 Oct 1;134(3):1343-53. doi: 10.1016/j.foodchem.2012.03.029. Epub 2012 Mar 15. Food Chem. 2012. PMID: 25005952

6

Preparation, characterization and functional properties of flax seed protein isolate.

Kaushik P, Dowling K, McKnight S, Barrow CJ, Wang B, Adhikari B. Kaushik P, et al. Among authors: barrow cj. Food Chem. 2016 Apr 15;197(Pt A):212-20. doi: 10.1016/j.foodchem.2015.09.106. Epub 2015 Nov 11. Food Chem. 2016. PMID: 26616943

7

Physicochemical and functional properties of protein isolate produced from Australian chia seeds.

Timilsena YP, Adhikari R, Barrow CJ, Adhikari B. Timilsena YP, et al. Among authors: barrow cj. Food Chem. 2016 Dec 1;212:648-56. doi: 10.1016/j.foodchem.2016.06.017. Epub 2016 Jun 11. Food Chem. 2016. PMID: 27374580

8

Effect of extraction temperature on composition, structure and functional properties of flaxseed gum.

Kaushik P, Dowling K, Adhikari R, Barrow CJ, Adhikari B. Kaushik P, et al. Among authors: barrow cj. Food Chem. 2017 Jan 15;215:333-40. doi: 10.1016/j.foodchem.2016.07.137. Epub 2016 Jul 26. Food Chem. 2017. PMID: 27542483

9

Formulation and characterization of monodisperse O/W emulsions encapsulating astaxanthin extracts using microchannel emulsification: Insights of formulation and stability evaluation.

Khalid N, Shu G, Kobayashi I, Nakajima M, Barrow CJ. Khalid N, et al. Among authors: barrow cj. Colloids Surf B Biointerfaces. 2017 Sep 1;157:355-365. doi: 10.1016/j.colsurfb.2017.06.003. Epub 2017 Jun 4. Colloids Surf B Biointerfaces. 2017. PMID: 28623692

10

Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin.

Khalid N, Shu G, Holland BJ, Kobayashi I, Nakajima M, Barrow CJ. Khalid N, et al. Among authors: barrow cj. Food Res Int. 2017 Dec;102:364-371. doi: 10.1016/j.foodres.2017.06.019. Epub 2017 Jun 16. Food Res Int. 2017. PMID: 29195960

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