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。Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
Li Tian et al.
FOOD CHEMISTRY (2021)
Interactions of β-carotene with WPI/Tween 80 mixture and oil phase: Effect on the behavior of O/W emulsions during in vitro digestion
Andresa Gomes et al.
FOOD CHEMISTRY (2021)
Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena
Marlene Costa et al.
FOODS (2021)
Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions
Ruru Liu et al.
FOOD CHEMISTRY (2021)
Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective
Chen Cheng et al.
FOOD CHEMISTRY (2021)
Effect of sesamol on the physical and chemical stability of plant-based flaxseed oil-in-water emulsions stabilized by proteins or phospholipids
Xintian Wang et al.
FOOD & FUNCTION (2021)
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions
Ruyi Li et al.
FOOD CHEMISTRY (2020)
How black tea pigment theaflavin dyes chicken eggs: Binding affinity study of theaflavin with ovalbumin
Di Wu et al.
FOOD CHEMISTRY (2020)
A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
Mengnan Ju et al.
FOOD HYDROCOLLOIDS (2020)
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins
Jianhua Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Factors impacting lipid digestion and nutraceutical bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): Emulsifier type
Yunbing Tan et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effect of milk proteins and food-grade surfactants on oxidation of linseed oil-in-water emulsions during in vitro digestion
Sophie Lamothe et al.
FOOD CHEMISTRY (2019)
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Chen Cheng et al.
FOOD CHEMISTRY (2019)
The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature
Linda Bush et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Improving emulsion formation, stability and performance using mixed emulsifiers: A review
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)
Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde
Enmin Chen et al.
FOOD HYDROCOLLOIDS (2018)
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
Claire C. Berton-Carabin et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 (2018)
Flaxseed Oil Alleviates Chronic HFD-Induced Insulin Resistance through Remodeling Lipid Homeostasis in Obese Adipose Tissue
Xiao Yu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Recent Advances in the Utilization of Natural Emulsifiers to Form and Stabilize Emulsions
David Julian McClements et al.
Annual Review of Food Science and Technology (2017)
Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)
Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids
Jennifer Komaiko et al.
FOOD CHEMISTRY (2016)
Evaluation on oxidative stability of walnut beverage emulsions
Shuang Liu et al.
FOOD CHEMISTRY (2016)
Characterization of mucin - lipid droplet interactions: Influence on potential fate of fish oil-in-water emulsions under simulated gastrointestinal conditions
Yaoguang Chang et al.
FOOD HYDROCOLLOIDS (2016)
Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
Claire C. Berton-Carabin et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion
Maryarn Asnaashari et al.
FOOD CHEMISTRY (2014)
Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions
S. Sezer Kiralan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Binding of ascorbic acid and alpha- tocopherol to bovine serum albumin: a comparative study
Xiangrong Li et al.
MOLECULAR BIOSYSTEMS (2014)
Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds
Yuanjie Pan et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2013)
Synergistic effect of lecithins for tocopherols: lecithin-based regeneration of α-tocopherol
Martin Doert et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions
Claire Berton et al.
FOOD CHEMISTRY (2012)
Lymphatic absorption of α-linolenic acid in rats fed flaxseed oil-based emulsion
Leslie Couedelo et al.
BRITISH JOURNAL OF NUTRITION (2011)
Encapsulation of α-tocopherol in protein-based delivery particles
W. Somchue et al.
FOOD RESEARCH INTERNATIONAL (2009)
Polysorbates 20 and 80 used in the formulation of protein biotherapeutics: Structure and degradation pathways
Bruce A. Kerwin
JOURNAL OF PHARMACEUTICAL SCIENCES (2008)
Role of physical structures in bulk oils on lipid oxidation
Wilailuk Chaiyasit et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions
W Chaiyasit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions
LB Fomuso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)