ライフサイエンスコーパス: emulsify

1 ontent decreased to only 63-66 % when CO was emulsified.

2 Extracts' foaming (1.0 g/L) and emulsifying (10.0 g/L) properties were tested at differe

3 on reaction and were studied at 1.0 % w/v to emulsify 20 % v/v orange oil.

4 er holding (8.54 g/g), swelling (8.13 mL/g), emulsifying (53.89 %), and higher adsorption capacities

5 functional properties (gelling, foaming, and emulsifying abilities) of COS, FOS, GOS, and XOS have be

6 saccharide mixing ratio, and their resulting emulsifying abilities.

7 ability and stability by 21 % and 23 %, and emulsifying ability and stability by 41 % and 26 %, resp

8 tein content, which gives these materials an emulsifying ability comparable to octenyl succinylated s

9 pH affected the emulsifying ability of MP1/MP1'.

10 ein content leads to a parallel reduction in emulsifying ability, and that pH affects this ability.

11 eatment to increase their hydrophobicity and emulsifying ability.

12 SWC control emulsion was a poor emulsifying ability; SSPS addition, through the APC and

13 s for extraction of a pure product with high emulsifying action to chemically characterize the mucila

14 xtracted by each method and is ideal for the emulsifying action.

15 rotein, a macro-molecule responsible for the emulsifying action.

16 Salt extraction demonstrated superior emulsifying activity (7.62 m(2)/g).

17 g), emulsifying stability (16.52-45.38 min), emulsifying activity (9.83-25.05 g/m(3)) water absorptio

18 capacity (WAC), oil holding capacity (OHC), emulsifying activity (EA), emulsifying stability (ES) an

19 Results show that the emulsifying activity (EAI) of camel B-casein is higher t

20 ty (EC), droplet size, polydispersity (PDI), emulsifying activity (EAI), and stability (ESI) indexes)

21 of physico-functional properties, including emulsifying activity and bulk density, were processed us

22 tional properties (protein solubility index, emulsifying activity and foaming capacity, water and oil

23 the broth and broth supernatant showed high emulsifying activity and stability indexes (12.80 m(2)/g

24 e cocktail was more beneficial for improving emulsifying activity and stability of alkaline isolate b

25 Significantly higher levels of emulsifying activity and stability, as well as solubilit

26 the lipid content may also contribute to the emulsifying activity by providing a hydrophobic moiety.

27 However, the highest emulsifying activity index (130 m(2)/g) was for F3.

28 0.47 and 40.90 +/- 1.53%, respectively) and emulsifying activity index (79.13 +/- 2.80 m(2)/g), whic

29 Significant decrease in emulsifying activity index (EAI) and an increase in emul

30 ncluding zeta-potential, surface morphology, emulsifying activity index (EAI) and emulsion stability

31 s C treatment more effectively increased the emulsifying activity index (EAI) and more substantially

32 the concentration of gelatine decreased the emulsifying activity index (EAI) but increased the stabi

33 Emulsifying activity index (EAI) improved by >35 %, whil

34 and camel milk at different pH revealed that emulsifying activity index (EAI), foaming capacity (FC)

35 Solubility (from 3 to 41%, at pH 7), emulsifying activity index (from 5.9 to 52.5m(2)/g), foa

36 Consequently, the emulsifying activity index of PPI (from 10.45 m(2)/g to

37 hibited better foaming capacity and a better emulsifying activity index than those from milk cake.

38 ulsions were characterized by particle size, emulsifying activity index, surface protein concentratio

39 2.1%) with molecular weight of 1.659 kg/mol, emulsifying activity of 58.3%, total phenolic content of

40 Date seed protein exhibited a lower emulsifying activity than either whey protein concentrat

41 dified OPI, and the results showed increased emulsifying activity up to 37 % after subunit dissociati

42 Also, the emulsifying activity was improved for low DHs, whereas h

43 Quinoa PI had higher emulsifying activity, emulsion stability, water binding

44 Irradiation improved solubility and emulsifying activity, which reached their highest levels

45 ed LMPI had structural changes enhancing its emulsifying activity, with key peaks indicating the pres

46 mTGase-treated samples, suggesting enhanced emulsifying activity.

47 nced solubility, surface hydrophobicity, and emulsifying activity; however, TA provided superior emul

48 We created novel self-emulsified adjuvant systems (SE-AS) and evaluated their

49 levels of anti-CPS IgM antibodies, while the emulsifying adjuvants Stimune and TiterMax Gold both ind

50 When conjugated and administered with emulsifying adjuvants, S. suis type 2 CPS is able to ind

51 us results have been mixed as to whether the emulsifying agent lecithin increases carotenoid bioacces

52 d grade oil, thus favoring it as a promising emulsifying agent to food industries.

53 ation, but the increase was dependent on the emulsifying agent.

54 f these proteins as a conventional Pickering emulsifying agent.

55 Moreover, they suggest that the broad use of emulsifying agents might be contributing to an increased

56 bile acids (CBAs), a class of liver-derived emulsifying agents that actively circulate through the i

57 cally and with regard to their properties as emulsifying agents, antimicrobial preservatives and fat-

58 ed with those stabilized with two commercial emulsifying agents, poly(vinyl alcohol) (PVA) and polyox

59 household detergent formulations as well as emulsifying agents.

60 specific antagonisms between thymol and the emulsifying agents.

61 Moreover, the emulsified and mixed sausages presented the highest alph

62 Furthermore, the emulsifying and antioxidant properties of betaLg-CA conj

63 The emulsifying and antioxidant properties of fish protein h

64 ological properties, such as anti-syneresis, emulsifying and flocculating activities, even at low con

65 d the smallest particle size and the highest emulsifying and foaming ability, while the highest emuls

66 Especially, emulsifying and foaming capacities were positively corre

67 of IGK, but reduced the nitrogen solubility, emulsifying and foaming capacity.

68 fava bean ingredients, the broad spectra of emulsifying and foaming properties were illustrated.

69 ding and oil-binding capacities, solubility, emulsifying and foaming properties) of EPSC protein were

70 nofunctional properties (protein solubility, emulsifying and foaming properties) of wheat bran protei

71 r, the USD-PPI samples demonstrated improved emulsifying and foaming properties, a higher percentage

72 ng capacity) and OHC (oil holding capacity), emulsifying and foaming properties, and antioxidant acti

73 lubility, and capacity and stability of both emulsifying and foaming, likely due to its largest parti

74 RD-HSMH generally improved protein emulsifying and gelation properties but reduced protein

75 r 90 s, aiming for maximum protein yield and emulsifying and gelation properties.

76 ll-balanced amino acid profile and show good emulsifying and gelling capabilities.

77 y, swelling index, apparent amylose content, emulsifying and pasting properties were evaluated.

78 results provide useful information about the emulsifying and stabilizing capacities of natural biopol

79 iled NMR analysis and functional properties (emulsifying and viscosity) that were also assessed corro

80 pH 5-8), functional properties (foaming and emulsifying) and a satisfying color.

81 nal enhancement (water holding, oil holding, emulsifying, and gelation).

82 LPI concentration, in order to elucidate its emulsifying behaviour.

83 F68 and linear polyethyleneimine (PEI), and emulsified by microfluidization.

84 In this study, three nanoemulsions emulsified by modified starch, Tween 20 and whey protein

85 s suspended in anhydrous milk fat/Span(R) 80 emulsified by sodium caseinate and lecithin (5:1).

86 (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and fo

87 However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total

88 Solubility, emulsifying capacity and stability, foaming properties,

89 lar-weight hemicelluloses exhibited superior emulsifying capacity compared to low-molecular-weight he

90 OSA-modification has reported to enhance the emulsifying capacity of polysaccharides by 40-100 % and

91 m stability were observed in CRPH and higher emulsifying capacity was found in LRPH.

92 Significantly higher emulsifying capacity was found in PBPI (84.8%) compared

93 oil absorption, foam capacity, stability and emulsifying capacity were found to be higher in CRPC tha

94 kewise, increasing soluble globulin improved emulsifying capacity, and emulsion stability of the isol

95 ional characteristics such as water-binding, emulsifying capacity, and structural integrity.

96 ater holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temp

97 A decreased emulsifying capacity, foaming density, and quantity of s

98 C-A showed superior oil-holding capacity and emulsifying capacity, similar gelation properties and re

99 The protein zeta potential, the emulsifying capacity, the emulsion ageing stability, the

100 Both pure and emulsified CO crystallized in the beta'-2 polymorph.

101 The optimum emulsifying conditions for vitamin D nanoemulsions were

102 The pH stat model also confirmed that emulsified corn oil was digestible, whereas emulsified m

103 ch respectively form condensed monolayers or emulsify (deleterious) non-polar lipids in dough liquor,

104 Bile acids, originally known to emulsify dietary lipids, are now established signalling

105 profiles suggested that the stability of the emulsified droplets within the GIT played a more importa

106 the oral bioavailability of DIM-14 via self-emulsifying drug (SED) delivery system in dogs and to ev

107 emonstrate the potential application of self-emulsifying drug delivery system (SEDDS), that enhances

108 phobicity (H0), protein solubility (PS)) and emulsifying (emulsion capacity (EC), droplet size, polyd

109 vidence that T. molitor secretes one or more emulsifying factor(s) (30-100 kDa) that mediate plastic

110 Preference for and intake of solid and emulsified fat (intralipid) solutions vary across differ

111 The emulsified fat induced higher dietary fatty acid spillov

112 In the obese subjects, emulsified fat resulted in a 3-fold greater chylomicron

113 The emulsified fat resulted in earlier (>1 h) and sharper ch

114 After 2 h, the emulsified fat resulted in greater apolipoprotein B-48 c

115 form and bind to fat droplets, stabilize the emulsified fat, and direct their metabolism.

116 general, the crystallisation temperature of emulsified fats decreased with decreasing average drople

117 increase in bioavailability, while the self-emulsifying fenugreek galactomannans and lecithin encaps

118 Mold-casted self-emulsifying films rapidly released ICG (80% in 4 h) in t

119 , FT-IR, DSC, thermal stability, solubility, emulsifying, foaming and antioxidant activity.

120 f investigated cross-linking approach on the emulsifying, foaming properties and the immunoglobulin E

121 ter and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties.

122 them for nutritional applications including emulsified foods.

123 r improving the physicochemical stability of emulsified foods.

124 effect of tomato seed oil addition (bulk and emulsified forms) and thermal treatment on properties of

125 hese results highlight the potential of self-emulsifying HA nanocapsules for intracellular drug deliv

126 The approach can controllably emulsify hundreds of different reagents in a fraction of

127 protein, purified preparations of HBHA were emulsified in a dimethyldioctadecylammonium bromide-mono

128 ion of polylatic-co-glyclic acids (PLGA) and emulsified in a polyvinyl alcohol (PVA) and NaCl solutio

129 o select for catalysis the microbeads are re-emulsified in a reaction buffer of choice with a soluble

130 seases induced with tissue-specific antigens emulsified in adjuvant oils, such as collagen-induced ar

131 57BL/6 mice immunized with recombinant hsp7O emulsified in adjuvant, but not yeast cells, reacted in

132 plished by immunization with myelin antigens emulsified in adjuvant.

133 t, W/W(v) mice that were sensitized with OVA emulsified in alum and challenged with aerosolized OVA e

134 amsters with soluble adult hookworm antigens emulsified in alum led to partial protection from hookwo

135 The oleoresin was emulsified in an aqueous solution containing gum Arabic/

136 ein coupled to keyhole limpet hemocyanin and emulsified in an immunologic adjuvant.

137 When deliberately emulsified in CFA with the NAg, GMCSF-NAg inhibited EAE

138 After immunization with each peptide emulsified in CFA, draining lymph node cells produced IF

139 llenged with an encephalitogenic PLP peptide emulsified in CFA, indicating that MP4 administration ha

140 uced by immunization of BALB/c mice with OVA emulsified in CFA.

141 retinoid-binding protein residues 1177-1191 emulsified in CFA.

142 n oligodendrocyte glycoprotein fragment1-125 emulsified in complete Freund adjuvant.

143 is rats by injection of myelin basic protein emulsified in complete Freund's adjuvant (CFA) or passiv

144 e with pneumococcal surface adhesin A (PsaA) emulsified in complete Freund's adjuvant (CFA) provides

145 nant mouse protein kallikrein 1b22 (Klk1b22) emulsified in complete Freund's adjuvant (CFA).

146 immunized with MOG35-55 or MOG40-54 peptides emulsified in complete Freund's adjuvant (CFA).

147 r or superior to that conferred by yMSP1(19) emulsified in complete Freund's adjuvant (CFA/incomplete

148 cryptococcal culture filtrate antigen (CneF) emulsified in complete Freund's adjuvant (CneF-CFA).

149 e) or class I-RT1(u).A (HLA-A-like) peptides emulsified in complete Freund's adjuvant 7 d before tran

150 th a T. cruzi Brazil-derived protein extract emulsified in complete Freund's adjuvant and found that

151 g mice, immunized with bovine collagen (CII) emulsified in complete Freund's adjuvant inhibited T hel

152 Even if challenged with antigen emulsified in complete Freund's adjuvant, the overall pa

153 abbits were immunized with 1 mg of immunogen emulsified in complete Freund's adjuvant.

154 /J mice by two subcutaneous injections of CM emulsified in complete Freund's adjuvant.

155 zed by a single footpad injection of P gamma emulsified in complete Freund's adjuvant.

156 metal salt precursors to water nanodroplets emulsified in dichloroethane.

157 le immunity can be achieved when MSP1(19) is emulsified in Freund adjuvant but not when it is adsorbe

158 T-B dipeptide emulsified in Freund's complete adjuvant was able to ind

159 caepitope polypeptide and a pool of epitopes emulsified in IFA elicited similar levels of CD8(+) resp

160 candidate autoantigen in multiple sclerosis) emulsified in IFA fail to mount lymphoproliferative or c

161 t mice immunized with peptide or protein Ags emulsified in IFA or related water-in-oil adjuvants deve

162 seven known HLA-A11-restricted CTL epitopes emulsified in IFA resulted in vigorous specific CTL resp

163 vaccination with NY-ESO-1(157-170) peptide (emulsified in IFA) in patients with NY-ESO-1-expressing

164 neous immunization with B-chain peptide 9-23 emulsified in incomplete Freund's adjuvant (IFA) was als

165 njection of neonates with a high dose of HEL emulsified in incomplete Freund's adjuvant, a strong spl

166 were vaccinated with 5gP DNA or 5gP protein emulsified in ISA 720 or Freund's adjuvant.

167 ibrary is added to bacterial S30 extract and emulsified in mineral oil so that most of the aqueous dr

168 NHP were immunized with HIV Gag protein emulsified in Montanide ISA 51, an oil-based adjuvant, w

169 aques (RMs) were primed with SIV Gag protein emulsified in Montanide ISA51 with or without TLR3 (poly

170 nd survivin, and their peptide epitopes were emulsified in Montanide-ISA-51 and given every 3 weeks w

171 The PLGA polymer, when emulsified in Pluronic F127/dextran ATPS, forms unique m

172 mounts of PFNA-IONPs (0-15% w/v) in PFH were emulsified in saline by sonication, using 5% (w/v) egg y

173 , MVF) and nor-muramyl-dipeptide as adjuvant emulsified in SEPPIC ISA 720.

174 ssolved in chloroform; this solution is then emulsified in water and chloroform is extracted by evapo

175 of Span 80 (37.4%) and Tween 80 (62.6%) were emulsified in water by high intensity ultrasonication fo

176 e equally absorbed as those contained in non-emulsified interesterified-lipids/distilled-water blends

177 trients, electrically charged nutrients, and emulsified lipids, respectively.

178 ApoA-IV is an amphipathic protein that can emulsify lipids and has been linked to protective roles

179 five HLA-A*0201 patients vaccinated with the emulsified melanoma Ag (MA) epitopes: MART-1:27-35; tyro

180 Bile acids are lipid-emulsifying metabolites synthesized in hepatocytes and m

181 ellulose nanocrystal (CNC) suspension within emulsified microdroplets.

182 emulsified corn oil was digestible, whereas emulsified mineral oil was indigestible.

183 n effective, relatively noninvasive means of emulsifying moderate to soft nuclear remnants in eyes wi

184 The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums

185 were prepared by adding different levels of emulsified oil (0, 5, 10, or 20 wt%) to tomato pomace.

186 t or freeze/thawing efficiently released the emulsified oil at 4 degrees C.

187 on mutant did not exhibit a growth defect in emulsified oil cultures but did exhibit a phenotype in c

188 ave suggested that RPE cells can phagocytose emulsified oil droplets, this report represents the firs

189 encapsulant can possibly be used to protect emulsified oil from oxidation.

190 ction and (ii) a fairly loose dense skin for emulsified oil particle rejection.

191 For emulsified oil, toasted and native wheat bran reduced vi

192 brane with much lower fouling propensity for emulsified oil-water separation.

193 er flux has been aimed for in this study for emulsified oil-water treatment.

194 For the first time, we propose that PFOS can emulsify oil-water mixture only in the presence of air,

195 Emulsified oils had lower detectable lipid hydroperoxide

196 ment to control the gastrointestinal fate of emulsified oils.

197 he formulations of dark chocolate with these emulsified oleoresins.

198 atory, and neuroprotective properties of the emulsified oleoresins.

199 le closure, rubeosis iridis, or migration of emulsified or nonemulsified silicone oil into the anteri

200 milk fat (+[(13)C]triacylglycerols), either emulsified or nonemulsified, in breakfasts of identical

201 Lipases form lysolipids that emulsify other lipids.

202 ained by molecular heterogeneity and limited emulsifying performance.

203 an amphiphilic triblock copolymer which can emulsify PFCs and be cross-linked.

204 uce a new polyphenol-rich marinade sauces by emulsifying pomegranate juice with olive oil in differen

205 ates the total fluorescence spectrum in both emulsified post-surgical human cataract protein samples,

206 insight on peptide structure and the link to emulsifying potential.

207 Therefore, it can be concluded that the emulsifying power of the studied mucilage is primarily c

208 The exceptional emulsifying properties (80-96%) of both hydrocolloids su

209 (1.40-8.09 g/g, 2.41-4.4 g/g), and superior emulsifying properties (EAI >47 m(2) g(-1), ESI >50 %).

210 l properties (solubility, thermal stability, emulsifying properties and electrostatic charge density,

211 ophobicity, which has been related to better emulsifying properties and higher emulsion stability.

212 Glutelin showed higher emulsifying properties at all temperatures.

213 ibited higher solubility (87 versus 41%) and emulsifying properties at pH 7 compared to the concentra

214 Hydrolysates from CME exhibited better emulsifying properties compared to those prepared by Alc

215 an enhanced antimicrobial, antioxidant, and emulsifying properties due to the development of Maillar

216 The emulsifying properties generally showed improvements aft

217 atty acid esters (CFAE) obtained showed good emulsifying properties in W/O emulsions.

218 study investigates the characterization and emulsifying properties of different type lecithins.

219 Solubility and emulsifying properties of glycoconjugates were significa

220 to investigate the chemical composition and emulsifying properties of lecithin recovered from cameli

221 Emulsifying properties of lecithins isolated from rainbo

222 operties in term of oil holding capacity and emulsifying properties of maize were improved after RF h

223 n the current study, the physicochemical and emulsifying properties of modified waxy maize starch obt

224 10, 15, 20 and 30 min) on the structural and emulsifying properties of pea protein isolate (PPI) were

225 ood preservatives can be used to enhance the emulsifying properties of sodium dodecylsulfate (SDS) ba

226 The emulsifying properties of the extracted proteins were de

227 The emulsifying properties of the protein isolates were not

228 contributed to the antioxidant activity and emulsifying properties of the SMHs.

229 d 95.0 degrees C) on the physicochemical and emulsifying properties of type-1 (with calcium, ALA-1) a

230 MP1/MP1' showed similar or slightly inferior emulsifying properties than lecithin.

231 ave, aiming to investigate how structure and emulsifying properties were affected.

232 %) while improving solubility, foaming, and emulsifying properties with increasing pH.

233 nctional properties (solubility, foaming and emulsifying properties) were analysed.

234 e albumin fractions had higher solubilities, emulsifying properties, and in vitro digestibilities but

235 , surface hydrophobicity, zeta potential and emulsifying properties, including emulsion activity inde

236 rophoresis, relative fluorescence intensity, emulsifying properties, light micrograph of emulsions an

237 CA adversely affected protein solubility and emulsifying properties, while improving foaming properti

238 d by the food industry because of their good emulsifying properties.

239 ntioxidant activity, protein solubility, and emulsifying properties.

240 garding the protein solubility, gelling, and emulsifying properties.

241 ICS strategies, noticeably improved the SWC emulsifying properties.

242 egrees C and at pH 7.00 resulted in the best emulsifying properties.

243 The emulsifying property of LPI can be improved by reducing

244 s) were used as benchmark proteins and their emulsifying property was compared with that of LPI.

245 Cross-linking of the emulsifying protein had a minor influence on the release

246 Apolipoprotein (apo)A-IV is a lipid emulsifying protein linked to a range of protective role

247 The evolution of emulsifying salts' composition under heat treatment may

248 The persistence of the emulsified SOA particles suspended in the aqueous core s

249 eaction and the conjugates were exploited to emulsify solid lipid by a solvent diffusion and sonicati

250 tion into reverse micelles, the formation of emulsified solutions, high pressure, or extremes of pH h

251 g), protein solubility (7.28-23.31 g/100 g), emulsifying stability (16.52-45.38 min), emulsifying act

252 urface activity resulting in low foaming and emulsifying stability (40.7 %).

253 g capacity (OHC), emulsifying activity (EA), emulsifying stability (ES) and foam ability (FA).

254 Notably, FD-HPI exhibited higher emulsifying stability and oil-holding capacity than SD-H

255 fying and foaming ability, while the highest emulsifying stability appeared in papain-hydrolysates.

256 esidues led to a significant increase in its emulsifying stability at pH 3.

257 purity, low water-holding capacity, and high emulsifying stability causing disruption of the starch s

258 il holding (7.49 +/- 0.16 g/g) capacity, and emulsifying stability index (60.72 +/- 2.00 %).

259 ying activity index (EAI) and an increase in emulsifying stability index (ESI) were observed with an

260 by 8.05 %, oil holding capacity by 73.54 %, emulsifying stability index by 226.25 % and foaming capa

261 ying activity; however, TA provided superior emulsifying stability.

262 served for defatted samples, improving their emulsifying stability.

263 ttributes contribute to its functionality as emulsifying, stabilizing, foaming and gelling agents.

264 For this, the extracts were emulsified, submitted to in vitro simulated digestion mo

265 ally, NCX inhibited lipid peroxidation in an emulsified system of Sacha inchi oil exposed to accelera

266 of considering real food structures such as emulsified systems and also the gastrointestinal environ

267 ore incorporating alpha-tocopherol into self-emulsified systems containing squalene oil and polysorba

268 oxidant efficiency of GA and gallates in the emulsified systems used, correlated positively with the

269 length structures in the solid phases of the emulsified systems.

270 If PCR occurred, we emulsified the residual lens materials after insertion o

271 nds dissolved in the organic layer or evenly emulsified throughout the solution in the absence of org

272 Current-time recordings of emulsified toluene microdroplets containing 20 mM Ferroc

273 llization" self-assembly mechanism within an emulsified toluene-in-water droplet.

274 nfirmed that the wild type enzyme hydrolyzes emulsified triglyceride and that the I148M substitution

275 for CO2 were shown by SANS to be capable of emulsifying up to 20 percent by weight of a CO2-insolubl

276 ic T lymphocytes with immune memory than IFA-emulsifying vaccines.

277 ndwater microbial communities in response to emulsified vegetable oil (EVO) amendment for uranium bio

278 lowing uranium (U) contaminated aquifer with emulsified vegetable oil (EVO) and subsequently monitore

279 A field test with a one-time emulsified vegetable oil (EVO) injection was conducted t

280 Flushing emulsified vegetable oil (EVO), colloidal Mg(OH)2 buffer

281 ction in contaminated sediments amended with emulsified vegetable oil (EVO).

282 g various organic substrates (e.g., lactate, emulsified vegetable oil, and glucose/molasses), which r

283 n the bioaccessibility and molecular form of emulsified vitamin E using a simulated gastrointestinal

284 Individual droplets were generated by emulsifying water in acetophenone with SPAN 80 surfactan

285 peptides from gp100, MART-1, and tyrosinase emulsified with adjuvant Montanide ISA 51 and received a

286 s of toluene and tri-n-propylamine (2:1 v/v) emulsified with an ionic liquid and suspended in an aque

287 Interesterified-lipids that were emulsified with chitosan were equally absorbed as those

288 nant bovine RPE65, or with S-antigen (S-Ag), emulsified with complete Freund adjuvant, and treated si

289 recombinant human cytochrome P450 (CYP) 2D6 emulsified with complete Freund's adjuvant (CFA).

290 These two antigens were each emulsified with Freund's adjuvant and used to vaccinate

291 ggrecan (PG) or human type II collagen (CII) emulsified with Freund's complete adjuvant (CFA), and co

292 of B10 congenic mice was immunized with rCIX emulsified with Freund's complete adjuvant (CFA).

293 V) and tyrosinase(368-376)(370D) (YMDGTMSQV) emulsified with incomplete Freund's adjuvant (IFA).

294 Phytosterols can be emulsified with lecithin and delivered in non-fat or low

295 d dominant inhibitory activity when directly emulsified with MOG35-55 in the CFA emulsion in both C57

296 ulatory cytosine-guanine dinucleotide motifs emulsified with Montanide ISA720 (M-ISA720/CpG), were in

297 lone or fortified with thymol/carvacrol were emulsified with sodium caseinate-lactose mixture.

298 h IOL insertion before the last quadrant was emulsified with standard setting (Group III, n = 130).

299 omeric rHA1 or with SU-H5N1 (Sanofi Pasteur) emulsified with Titermax adjuvant and were challenged wi

300 t and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseina