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

Revisiting the Polar Paradox Theory: A Critical Overview

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Interaction of milk α- and β-caseins with tea polyphenols

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Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

(2010) Venkateshwarlu Gudipati et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

THE EFFECT OF TEMPERATURE ON THE RHEOLOGY OF BUTTER, A SPREADABLE BLEND AND SPREADS

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Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

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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

Effect of level of dietary n-3 polyunsaturated fatty acid supplementation on systemic and tissue fatty acid concentrations and on selected reproductive variables in cattle

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