Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions

(2020) Peilong Li et al.   FOOD CHEMISTRY

Pickering particles as interfacial reservoirs of antioxidants

(2020) Anja Schröder et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay

(2019) Erwann Durand et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison

(2019) Marlene Costa et al.   FOOD CHEMISTRY

Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions

(2019) Tayse Ferreira Ferreira da Silveira et al.   FOOD CHEMISTRY

Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability

(2019) Marlene Costa et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

(2018) Jianhua Yi et al.   FOOD HYDROCOLLOIDS

Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions

(2018) Inês Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Differential Partitioning of Bioantioxidants in Edible Oil–Water and Octanol–Water Systems: Linear Free Energy Relationships

(2018) J. Freiría-Gándara et al.   JOURNAL OF CHEMICAL AND ENGINEERING DATA

Enhancement of the antioxidant efficiency of gallic acid derivatives in intact fish oil-in-water emulsions through optimization of their interfacial concentrations

(2018) J. Freiría-Gándara et al.   Food & Function

Alkyl caffeates as antioxidants in O/W emulsions: Impact of emulsifier type and endogenous tocopherols

(2017) Ann-Dorit Moltke Sørensen et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices

(2017) Natthaporn Phonsatta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

(2017) David Julian McClements et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biological Implications of Lipid Oxidation Products

(2017) Samantha A. Vieira et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

(2017) Eric A. Decker et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mass Transport Phenomena in Lipid Oxidation and Antioxidation

(2017) Mickaël Laguerre et al.   Annual Review of Food Science and Technology

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

(2015) Sotirios Kiokias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

(2015) Mercedes Alemán et al.   FOOD CHEMISTRY

Impact of Hydrophobicity on Antioxidant Efficacy in Low-Moisture Food

(2015) Leann Barden et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Challenges of Utilizing Healthy Fats in Foods

(2015) Samantha A Vieira et al.   Advances in Nutrition

Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

(2014) Claire C. Berton-Carabin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions

(2014) S. Sezer Kiralan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions

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

Design of Foods with Bioactive Lipids for Improved Health

(2012) Bingcan Chen et al.   Annual Review of Food Science and Technology

Synthesis and characterization of phenolic antioxidants with surfactant properties: glucosyl- and glucuronosyl alkyl gallates

(2011) Olivia S. Maldonado et al.   TETRAHEDRON

Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox

(2009) Mickaël Laguerre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY