Physicochemical stability of egg protein-stabilised oil-in-water emulsions supplemented with vegetable powders

Oxidative stability of tuna fat spreads (O/W/O emulsions) using conventional lipid oxidation methods, SPME-GC/MS and sensory analysis

(2013) Sandra P. O’Dwyer et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Design of interfacial films to control lipid oxidation in oil-in-water emulsions

(2013) C. Berton-Carabin et al.   FOOD HYDROCOLLOIDS

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

(2013) Garry Duthie et al.   Nutrients

Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions

(2012) Monica Mosca et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant and prooxidant effects of α-tocopherol in a linoleic acid-copper(II)-ascorbate system

(2012) Temelkan Bakır et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

(2012) Lorena Atarés et al.   FOOD CHEMISTRY

Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

(2012) Monica Mosca et al.   FOOD RESEARCH INTERNATIONAL

Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity

(2012) Candelaria Poyato et al.   FOOD RESEARCH INTERNATIONAL

Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology

(2012) Sandra P.O’ Dwyer et al.   JOURNAL OF FOOD SCIENCE

Revisiting the Polar Paradox Theory: A Critical Overview

(2011) Fereidoon Shahidi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions

(2011) Maryam Kargar et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Antioxidants: Molecules, medicines, and myths

(2010) John M.C. Gutteridge et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Effects of pectin and guar gum on creaming stability, microstructure and rheology of egg yolk plasma-stabilized emulsions

(2010) Emine Alben Erçelebi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

(2010) Carla D. Di Mattia et al.   FOOD HYDROCOLLOIDS

Relationship between Hydrophobicity and Antioxidant Ability of “Phenolipids” in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters

(2010) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Efficacy of Compounds with Different Polarities as Antioxidants in Emulsions with Omega-3 Lipids

(2010) A.-D. M. Sørensen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage

(2009) Ying Zhang et al.   FOOD CHEMISTRY

Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions

(2009) C.D. Di Mattia et al.   FOOD RESEARCH INTERNATIONAL

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

New Insights into the Structure of Apolipoprotein B from Low-Density Lipoproteins and Identification of a Novel YGP-like Protein in Hen Egg Yolk

(2008) Pascale Jolivet et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Water-Soluble Natural Antioxidants on Photosensitized Oxidation of Conjugated Linoleic Acid in an Oil-in-Water Emulsion System

(2008) T.-T. Liu et al.   JOURNAL OF FOOD SCIENCE