Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions
出版年份 2021 全文链接
标题
Higher Oxidative Stability of Alpha-linolenic Acid Than Linoleic Acid in Nanoemulsions: a Comparison Between Bulk Flaxseed Oil and its O/W Nanoemulsions
作者
关键词
-
出版物
Food Biophysics
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2021-01-06
DOI
10.1007/s11483-020-09662-8
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Emulsion structure design for improving the oxidative stability of polyunsaturated fatty acids
- (2020) Chenxi Wang et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Improvement of thermal and UV-light stability of β-carotene-loaded nanoemulsions by water-soluble chitosan coating
- (2020) Eun Joo Baek et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Alpha-Linolenic and Linoleic Fatty Acids in the Vegan Diet: Do They Require Dietary Reference Intake/Adequate Intake Special Consideration?
- (2019) Burns-Whitmore et al. Nutrients
- Formation of stable nanoemulsions by ultrasound-assisted two-step emulsification process for topical drug delivery: Effect of oil phase composition and surfactant concentration and loratadine as ripening inhibitor
- (2019) Omar Sarheed et al. INTERNATIONAL JOURNAL OF PHARMACEUTICS
- Pickering emulsions stabilized nanocellulosic-based nanoparticles for coumarin and curcumin nanoencapsulations: In vitro release, anticancer and antimicrobial activities
- (2018) Fahanwi Asabuwa Ngwabebhoh et al. CARBOHYDRATE POLYMERS
- Prevention of Fish Oil Oxidation
- (2018) Miyashita Kazuo Journal of Oleo Science
- Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids
- (2018) Alime Cengiz et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Oxidative stability and the chemical composition of market cold-pressed linseed oil
- (2017) Edyta Symoniuk et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- 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
- Fabrication of β-carotene nanoemulsion-based delivery systems using dual-channel microfluidization: Physical and chemical stability
- (2017) Xiang Luo et al. JOURNAL OF COLLOID AND INTERFACE SCIENCE
- Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids
- (2016) Jennifer Komaiko et al. FOOD CHEMISTRY
- High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability
- (2016) Daniela Sotomayor-Gerding et al. FOOD CHEMISTRY
- Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions
- (2016) Maryam Nejadmansouri et al. FOOD HYDROCOLLOIDS
- Modeling the steady-shear rheological behavior of dilute to highly concentrated oil-in-water (o/w) emulsions: Effect of temperature, oil volume fraction and anionic surfactant concentration
- (2015) Partha Kundu et al. JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
- Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry
- (2015) Rebecca Walker et al. Food & Function
- 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
- Development of stable flaxseed oil emulsions as a potential delivery system of ω-3 fatty acids
- (2014) Ankit Goyal et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Flax and flaxseed oil: an ancient medicine & modern functional food
- (2014) Ankit Goyal et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion
- (2012) Hairan Ma et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization
- (2012) K.R. Kuhn et al. JOURNAL OF FOOD ENGINEERING
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity
- (2011) David Julian McClements et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Nanoemulsions for Food Applications: Development and Characterization
- (2011) Hélder Daniel Silva et al. Food and Bioprocess Technology
- Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions
- (2011) Thaddao Waraho et al. FOOD CHEMISTRY
- Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
- (2011) Cheng Qian et al. FOOD CHEMISTRY
- Expanded ethanol with CO2 and pressurized ethyl lactate to obtain fractions enriched in γ-Linolenic Acid from Arthrospira platensis (Spirulina)
- (2011) Mohammad-Taghi Golmakani et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
- (2010) Sung Je Lee et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Edible nanoemulsions: fabrication, properties, and functional performance
- (2010) David Julian McClements Soft Matter
- Mechanisms of lipid oxidation in food dispersions
- (2010) Thaddao Waraho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions
- (2009) Thaddao Waraho et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
- (2009) Cristina M.M. Alfaia et al. MEAT SCIENCE
- Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
- (2007) Changhui Sun et al. FOOD HYDROCOLLOIDS
- Characterization and stability evaluation of β-carotene nanoemulsions prepared by high pressure homogenization under various emulsifying conditions
- (2007) Yuan Yuan et al. FOOD RESEARCH INTERNATIONAL
- The use of ultrasonics for nanoemulsion preparation
- (2007) S. Kentish et al. Innovative Food Science & Emerging Technologies
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started