Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

Effects of Curcumin on the Oxidative Stability of Oils Depending on Type of Matrix, Photosensitizers, and Temperature

(2015) BoRa Yi et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content

(2014) Ji Yeon Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Optimization of Homogenization-Evaporation Process for Lycopene Nanoemulsion Production and Its Beverage Applications

(2014) Sang Oh Kim et al.   JOURNAL OF FOOD SCIENCE

What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox

(2013) Mickaël Laguerre et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of chlorophyll photosensitisation on the oxidative stability in oil-in-water emulsions

(2012) Tae Soo Kim et al.   FOOD CHEMISTRY

New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles

(2012) Bingcan Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IMPROVEMENT OF OXIDATIVE STABILITY OF RICE BRAN OIL EMULSION BY CONTROLLING DROPLET SIZE

(2012) HOANG HAI NGUYEN et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Autoxidation of Unsaturated Lipids in Food Emulsion

(2011) Yue-E Sun et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of Metal Chelator, Sodium Azide, and Superoxide Dismutase on the Oxidative Stability in Riboflavin-Photosensitized Oil-in-Water Emulsion Systems

(2011) JaeHwan Lee et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of photosensitisation and autoxidation on the changes of volatile compounds and headspace oxygen in elaidic trans fatty acid and oleic cis fatty acid

(2009) JaeMin Lee et al.   FOOD CHEMISTRY

Light, including ultraviolet

(2009) Emanual Maverakis et al.   JOURNAL OF AUTOIMMUNITY

Changes of Headspace Volatiles in Milk with Riboflavin Photosensitization

(2009) J.H. Lee et al.   JOURNAL OF FOOD SCIENCE