Influence of Rosemary Extract Addition in Different Phases on the Oxidation of Lutein and WPI in WPI-Stabilized Lutein Emulsions

Physicochemical stability, microrheological properties and microstructure of lutein emulsions stabilized by multilayer membranes consisting of whey protein isolate, flaxseed gum and chitosan

(2016) Duoxia Xu et al.   FOOD CHEMISTRY

Apolar Radical Initiated Conjugated Autoxidizable Triene (ApoCAT) Assay: Effects of Oxidant Locations on Antioxidant Capacities and Interactions

(2015) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of Tea Polyphenols to Edible Oil as Antioxidant by W/O Microemulsion

(2015) Jingjing Sun et al.   JOURNAL OF DISPERSION SCIENCE AND TECHNOLOGY

Preparation of lutein-loaded particles for improving solubility and stability by Polyvinylpyrrolidone (PVP) as an emulsion-stabilizer

(2014) Changdong Zhao et al.   FOOD CHEMISTRY

Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants

(2014) Xavier Mesnier et al.   FOOD RESEARCH INTERNATIONAL

Effect of rosemary (Rosmarinus officinalis) extracts on the oxidative stability and sensory acceptability of soybean oil

(2014) Liara S Dias et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein–pectin stabilised emulsion

(2013) Duoxia Xu et al.   FOOD CHEMISTRY

Influence of pH, EDTA, α-tocopherol, and WPI oxidation on the degradation of β-carotene in WPI-stabilized oil-in-water emulsions

(2013) Duoxia Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Impact of whey protein – Beet pectin conjugation on the physicochemical stability of β-carotene emulsions

(2012) Duoxia Xu et al.   FOOD HYDROCOLLOIDS

Interactions between α-Tocopherol and Rosmarinic Acid and Its Alkyl Esters in Emulsions: Synergistic, Additive, or Antagonistic Effect?

(2012) Atikorn Panya et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Lutein nanocrystals as antioxidant formulation for oral and dermal delivery

(2011) Khalil Mitri et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Factors Influencing the Chemical Stability of Carotenoids in Foods

(2010) Caitlin S. Boon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Modelling the stability of lycopene-rich by-products of tomato processing

(2010) Vera Lavelli et al.   FOOD CHEMISTRY

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Physical and Oxidative Stability of Fish Oil-in-Water Emulsions Stabilized with β-Lactoglobulin and Pectin

(2008) Marly S. Katsuda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE