Related references
Note: Only part of the references are listed.Systematic comparison of structural and lipid oxidation in oil-in-water and water-in-oil biphasic emulgels: effect of emulsion type, oil-phase composition, and oil fraction
Xiao-Wei Chen et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2022)
W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions
Yingwei Liu et al.
FOOD CHEMISTRY (2022)
Water effect in the reverse micellar formation of docusate sodium. A coarse-grained molecular dynamics approach
Areeb Siddiqi et al.
FLUID PHASE EQUILIBRIA (2022)
Pickering emulsions stabilized by luteolin micro-nano particles to improve the oxidative stability of pine nut oil
Lu Wang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
A quality by design approach for optimization of Lecithin/Span® 80 based nanoemulsions loaded with hydrophobic drugs
Daniel A. Real et al.
JOURNAL OF MOLECULAR LIQUIDS (2021)
Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil
Dong-Min Shin et al.
FOOD CHEMISTRY (2021)
Acetone as Indicator of Lipid Oxidation in Stored Margarine
Sarah Fruehwirth et al.
ANTIOXIDANTS (2021)
Ingredient-Dependent Extent of Lipid Oxidation in Margarine
Sarah Fruehwirth et al.
ANTIOXIDANTS (2021)
Innovative smart and biodegradable packaging for margarine based on a nano composite polylactic acid/lycopene film
Sajad Pirsa et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2021)
Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature
Reza Farhoosh
FOOD CHEMISTRY (2021)
Stabilization mechanism and chemical demulsification of water-in-oil and oil-in-water emulsions in petroleum industry: A review
Duo Wang et al.
FUEL (2021)
Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil
Shengquan Huang et al.
MOLECULES (2021)
Phase Inversion and Interfacial Layer Microstructure in Emulsions Stabilized by Glycosurfactant Mixtures
Rodolfo Esposito et al.
NANOMATERIALS (2021)
A comprehensive review on different classes of polyphenolic compounds present in edible oils
Alam Zeb
FOOD RESEARCH INTERNATIONAL (2021)
Preparation and characterization of octenyl succinylated starch microgels via a water-in-oil (W/O) inverse microemulsion process for loading and releasing epigallocatechin gallate
Wei Gao et al.
FOOD CHEMISTRY (2021)
Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability
Qais Ali Al-Maqtari et al.
FOOD CHEMISTRY (2021)
Ultrasound-assisted production and optimization of mini-emulsions in a microfluidic chip in continuous-flow
Erick Nieves et al.
ULTRASONICS SONOCHEMISTRY (2021)
Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel
Xing Wang et al.
JOURNAL OF OLEO SCIENCE (2021)
Effect of cosurfactant addition on phase behavior and microstructure of a water dilutable microemulsion
Pooja Golwala et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2020)
Toward a Spatiotemporal Model of Oxidation in Lipid Dispersions: A Hypothesis-Driven Review
Mickael Laguerre et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2020)
Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches
Shubham Kumar et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Cellulose Nanocrystal Reinforced Chitosan Based UV Barrier Composite Films for Sustainable Packaging
Mithilesh Yadav et al.
POLYMERS (2020)
Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models
Anna-Maija Lampi et al.
FOOD CHEMISTRY (2020)
Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage
Holly J. Clarke et al.
ANTIOXIDANTS (2020)
Bioinspired Nanoemulsions Stabilized by Phosphoethanolamine and Phosphoglycerol Lipids
Carlo Caianiello et al.
NANOMATERIALS (2020)
Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
Jia Yang et al.
FOOD CHEMISTRY (2020)
Water-in-oil emulsions stabilized by surfactants, biopolymers and/or particles: a review
Morfo Zembyla et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Synthesis of Steryl Hydroxycinnamates to Enhance Antioxidant Activity of Rapeseed Oil and Emulsions
Dobrochna Rabiej-Koziol et al.
MATERIALS (2020)
Bacterial and oxidative control of local butter with smart/active film based on pectin/nanoclay/Carum copticum essential oils/β-carotene
Amirafshar Asdagh et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer
Shui-Zhong Luo et al.
FOOD CHEMISTRY (2019)
Phospholipid-Based Reverse Micelle Structures in Vegetable Oil Modified by Water Content, Free Fatty Acid, and Temperature
Paavo A. Penttila et al.
LANGMUIR (2019)
Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Anja Schroder et al.
FOOD RESEARCH INTERNATIONAL (2019)
Simultaneous Analysis of Epoxidized and Hydroperoxidized Triacylglycerols in Canola Oil and Margarine by LC-MS
Verena Grueneis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products
Hazrati Wazir et al.
ANTIOXIDANTS (2019)
The terahertz dynamics interfaces to ion-lipid interaction confined in phospholipid reverse micelles
Jing Yang et al.
CHEMICAL COMMUNICATIONS (2019)
Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage
Roiaini Mohamad et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2019)
An Omics Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil
Vito M. Paradiso et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2018)
Mass spectrometric imaging of localization of fat molecules in water-in-oil emulsions containing semi-solid fat
Makoto Shiota et al.
FOOD CHEMISTRY (2018)
Preparation of eggshell membrane protein hydrolysates and culled banana resistant starch-based emulsions and evaluation of their stability and behavior in simulated gastrointestinal fluids
Surangna Jain et al.
FOOD RESEARCH INTERNATIONAL (2018)
Nanostructured Fat Crystal and Solid Fat Content Effects on the Physical Properties of Water-in-Oil Semisolid Fat Blends
Makoto Shiota et al.
JOURNAL OF OLEO SCIENCE (2018)
Stability of lutein encapsulated whey protein nano-emulsion during storage
Changhui Zhao et al.
PLOS ONE (2018)
The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems
Pierre Villeneuve et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Direct technique for monitoring lipid oxidation in water-in-oil emulsions based on micro-calorimetry
Wafa Dridi et al.
FOOD CHEMISTRY (2017)
Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS
Hongjian Chen et al.
FOOD CHEMISTRY (2017)
Octenylsuccinate starch spherulites as a stabilizer for Pickering emulsions
Chan Wang et al.
FOOD CHEMISTRY (2017)
Impact of pecan nut shell aqueous extract on the oxidative properties of margarines during storage
Paula Cristina Engler Ribeiro et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Effect of temperature, water content and free fatty acid on reverse micelle formation of phospholipids in vegetable oil
Olli-Pekka Lehtinen et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2017)
Formulation and Composition Effects in Phase Transitions of Emulsions Costabilized by Cellulose Nanofibrils and an Ionic Surfactant
Siqi Huan et al.
BIOMACROMOLECULES (2017)
Water-in-oil droplet formation in a flow-focusing microsystem using pressure- and flow rate-driven pumps
Sarah Lignel et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2017)
Gallic Acid as an Oxygen Scavenger in Bio-Based Multilayer Packaging Films
Astrid F. Pant et al.
MATERIALS (2017)
Physico-chemical properties of Moringa oleifera seed oil enzymatically interesterified with palm stearin and palm kernel oil and its potential application in food
Sarafhana Dollah et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Phospholipids in foods: prooxidants or antioxidants?
Leqi Cui et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Influence of fat and phytosterols concentration in margarines on their degradation at high temperature. A study by 1H Nuclear Magnetic Resonance
P. Sopelana et al.
FOOD CHEMISTRY (2016)
Molecularly imprinted hydrogels as functional active packaging materials
Elena Benito-Pena et al.
FOOD CHEMISTRY (2016)
Influence of formulation on the oxidative stability of water-in-oil emulsions
Wafa Dridi et al.
FOOD CHEMISTRY (2016)
Effect of magnesium salt concentration in water-in-oil emulsions on the physical properties and microstructure of tofu
Qiaomei Zhu et al.
FOOD CHEMISTRY (2016)
New insights into the functionality of protein to the emulsifying properties of sugar beet pectin
Hao Chen et al.
FOOD HYDROCOLLOIDS (2016)
Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers
Bingcan Chen et al.
FOOD RESEARCH INTERNATIONAL (2016)
Antioxidant Effects of Sheep Whey Protein on Endothelial Cells
Efthalia Kerasioti et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2016)
Lipid oxidation in mayonnaise and the role of natural antioxidants: A review
Sara Ghorbani Gorji et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends
Jie Xiao et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Lipid Oxidation in Low-moisture Food: A Review
Leann Barden et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Electrostatic phase separation: A review
S. Mhatre et al.
CHEMICAL ENGINEERING RESEARCH & DESIGN (2015)
The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils
Elizabeth S. Budilarto et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)
Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant
Nadia Chougui et al.
FOOD CHEMISTRY (2015)
Effects of relative humidity on the antioxidant properties of α-tocopherol in stripped corn oil
Ji Young Kim et al.
FOOD CHEMISTRY (2015)
Synthesis and antioxidant evaluation of isochroman-derivatives of hydroxytyrosol: Structure-activity relationship
Raquel Mateos et al.
FOOD CHEMISTRY (2015)
Reverse micelles prepared from amphiphilic polylactide-b-poly (ethylene glycol) block copolymers for controlled release of hydrophilic drugs
Thi Bich Tran Nguyen et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2015)
Long-term stability of crystal-stabilized water-in-oil emulsions
Supratim Ghosh et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2015)
The role of silica nanoparticles on long-term room-temperature stabilization of water-in-oil emulsions containing microalgae
L. Fernandez et al.
LETTERS IN APPLIED MICROBIOLOGY (2015)
What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox
Mickael Laguerre et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Influence of a mixed particle/surfactant emulsifier system on water-in-oil emulsion stability
Alla Nesterenko et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2014)
Degradation of phytosterols during storage of enriched margarines
Magdalena Rudzinska et al.
FOOD CHEMISTRY (2014)
Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil
Bingcan Chen et al.
FOOD CHEMISTRY (2014)
Stability mechanisms of liquid water-in-oil emulsions
F. Y. Ushikubo et al.
FOOD HYDROCOLLOIDS (2014)
Premix membrane emulsification to produce oil-in-water emulsions stabilized with various interfacial structures of whey protein and carboxymethyl cellulose
Rikkert Berendsen et al.
FOOD HYDROCOLLOIDS (2014)
Influence of Aqueous Phase Emulsifiers on Lipid Oxidation in Water-in-Walnut Oil Emulsions
Jianhua Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Oxidation Behavior of Triacylglycerol Containing Conjugated Linolenic Acids in sn-1(3) or sn-2 Position
Yukihiro Yamamoto et al.
JOURNAL OF OLEO SCIENCE (2014)
Fat crystal-stabilized water-in-oil emulsions as controlled release systems
Maxime Nadin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Antioxidants in Greek Virgin Olive Oils
Nick Kalogeropoulos et al.
ANTIOXIDANTS (2014)
How to boost antioxidants by lipophilization?
Mickael Laguerre et al.
BIOCHIMIE (2013)
Influence of free fatty acids on oxidative stability in water-in-walnut oil emulsions
Jianhua Yi et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2013)
Phospholipids at the Interface: Current Trends and Challenges
Roman Pichot et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2013)
Enhancing the barrier properties of colloidosomes using silica nanoparticle aggregates
Yuan Zhao et al.
JOURNAL OF FOOD ENGINEERING (2013)
Antioxidant Behavior in Bulk Oil: Limitations of Polar Paradox Theory
Ying Zhong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
Eric Dickinson
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Dietary n-3 Polyunsaturated Fatty Acids and the Paradox of Their Health Benefits and Potential Harmful Effects
Simona Serini et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2011)
Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions
Bingcan Chen et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2011)
Fat crystals and water-in-oil emulsion stability
Supratim Ghosh et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions
Enma Conde et al.
FOOD CHEMISTRY (2011)
Interaction of fatty acids with oxidation of cholesterol and beta-sitosterol
Guihua Xu et al.
FOOD CHEMISTRY (2011)
Physical stability of nanosuspensions: Investigation of the role of stabilizers on Ostwald ripening
Sudhir Verma et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2011)
Antioxidant Properties of Chlorogenic Acid and Its Alkyl Esters in Stripped Corn Oil in Combination with Phospholipids and/or Water
Mickael Laguerre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Revisiting the Polar Paradox Theory: A Critical Overview
Fereidoon Shahidi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Applications of nanotechnology in food packaging and food safety: Barrier materials, antimicrobials and sensors
Timothy V. Duncan
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2011)
Mechanisms of lipid oxidation in food dispersions
Thaddao Waraho et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox
Bingcan Chen et al.
FOOD & FUNCTION (2011)
Evolution of water-in-oil emulsions stabilized with solid particles Influence of added emulsifier
Audrey Drelich et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2010)
Colloidal structures in natural oils
Aristotelis Xenakis et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)
Oxygen transfer in foods using oxygen luminescence sensors: Influence of oxygen partial pressure and food nature and composition
C. Penicaud et al.
FOOD CHEMISTRY (2010)
Effect of iron chelates on oil-water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties
Tatiana Guzun-Cojocaru et al.
FOOD HYDROCOLLOIDS (2010)
Relationship between Hydrophobicity and Antioxidant Ability of Phenolipids in Emulsion: A Parabolic Effect of the Chain Length of Rosmarinate Esters
Mickael Laguerre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effects of Chitosan and Rosmarinate Esters on the Physical and Oxidative Stability of Liposomes
Atikorn Panya et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate
Andres L. Marquez et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2010)
Lipid Oxidation in Water-in-Olive Oil Emulsions Initiated by a Lipophilic Radical Source
Monica Mosca et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2010)
Effects of monoacylglycerols on the oxidative stability of olive oil
Tommaso Gomes et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Antioxidant activity evaluation of alkyl hydroxytyrosyl ethers, a new class of hydroxytyrosol derivatives
Gema Pereira-Caro et al.
FOOD CHEMISTRY (2009)
Kinetic and Stoichiometry of the Reaction of Chlorogenic Acid and Its Alkyl Esters against the DPPH Radical
Luis J. Lopez-Giraldo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox
Mickael Laguerre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Antioxidant dispersions in emulsified olive oils
Monica Mosca et al.
FOOD RESEARCH INTERNATIONAL (2008)
Impact of surface-active compounds on physicochemical and oxidative properties of edible oil
Wilailuk Chaiyasit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Biocompatible water-in-oil emulsion as a model to study ascorbic acid effect on lipid oxidation
Monica Mosca et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2008)
Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions
L. Ambrosone et al.
FOOD HYDROCOLLOIDS (2007)
Role of physical structures in bulk oils on lipid oxidation
Wilailuk Chaiyasit et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Modelling the temperature dependence of oxidation rate in water-in-oil emulsions stored at sub-zero temperatures
Sonia Calligaris et al.
FOOD CHEMISTRY (2007)
Synthesis and evaluation of new phenolic-based antioxidants: Structure-activity relationship
A. Torres de Pinedo et al.
FOOD CHEMISTRY (2007)
Oxidation of water emulsified olive oils
L. Ambrosone et al.
FOOD HYDROCOLLOIDS (2006)
Antioxidant properties of ferulic acid and its related compounds
H Kikuzaki et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Share Paper
