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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2008)
Equilibrium of Adsorption of Mixed Milk Protein/Surfactant Solutions at the Water/Air Interface
Cs. Kotsmar et al.
LANGMUIR (2008)
Comparison of solid particles, globular proteins and surfactants as emulsifiers
S. Tcholakova et al.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS (2008)
Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion
Victor John Morris et al.
SOFT MATTER (2008)
Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
Charlotte Jacobsen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Formation of multilayers at the interface of oil-in-water emulsion via interactions between lactoferrin and β-lactoglobulin
Aiqian Ye et al.
FOOD BIOPHYSICS (2007)
Oxidative stability of fish oil enriched drinking yoghurt
Nina Skall Nielsen et al.
INTERNATIONAL DAIRY JOURNAL (2007)
Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-ernulsified fish oil
Mette B. Let et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Efficacy of metmyoglobin and hemin as a catalyst of lipid peroxidation determined by using a new testing system
Vitaly Roginsky et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
A novel method to quantify the amount of surfactant at the oil/water interface and to determine total interfacial area of emulsions
Monica A. James-Smith et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2007)
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
Changhui Sun et al.
FOOD HYDROCOLLOIDS (2007)
The location of phenolic antioxidants and radicals at interfaces determines their activity
Anja Heins et al.
LIPIDS (2007)
Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid
M. P. Almajano et al.
JOURNAL OF FOOD SCIENCE (2007)
Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions
Darinka Djordjevic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Evaluation of the stability of blends of sunflower and rice bran oil
Samia Mezouari et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)
Effects of antioxidants on the oxidative stability of oils containing arachidonic, docosapentaenoic and docosahexaenoic acids
Shirley D. Bartee et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2007)
Ascorbyl palmitate, γ-tocopherol, and EDTA affect lipid oxidation in fish oil enriched salad dressing differently
Mette B. Let et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Lipid oxidation
Mette B. Let et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions:: Oxidation linked to changes in protein composition at the oil-water interface
Ann-Dorit M. Sorensen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Impact of electrostatic interactions on formation and stability of emulsions containing oil droplets coated by β-lactoglobulin-pectin complexes
Demet Guzey et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Phytosterol oxidation in oil-in-water emulsions and bulk oil
Luisito Cercaci et al.
FOOD CHEMISTRY (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)
Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil
Farooq Anwar et al.
FOOD CHEMISTRY (2007)
Albumin causes a synergistic increase in the antioxidant activity of green tea catechins in oil-in-water emulsions
M. Pilar Almajano et al.
FOOD CHEMISTRY (2007)
Impact of thermal processing on the antioxidant mechanisms of continuous phase beta-lactoglobulin in oil-in-water emulsions
Ryan J. Elias et al.
FOOD CHEMISTRY (2007)
Sensory evaluation of the odour of a sunflower oil emulsion throughout oxidation
Angelique Villiere et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2007)
What is responsible for the initiating chemistry of iron-mediated lipid peroxidation: An update
Zhiyong Cheng et al.
CHEMICAL REVIEWS (2007)
Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions
Yasser F. M. Kishk et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase
Sarah S. Kellerby et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Antioxidant mechanisms of enzymatic hydrolysates of β-lactoglobulin in food lipid dispersions
Ryan J. Elias et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Determining α-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions:: Novel applications of electroanalytical chemistry and the pseudophase kinetic model
K. Gunaseelan et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)
Oxidation of cod phospholipids in liposomes: Effects of salts, pH and zeta potential
Revilija Mozuraityte et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides
Sarah S. Kellerby et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions
P. Relkin et al.
FOOD HYDROCOLLOIDS (2006)
Effect of compositional factors against the thermal oxidative deterioration of novel food emulsions
Sotirios N. Kiokias et al.
FOOD BIOPHYSICS (2006)
Composition and oxidative stability of soybean oil in mixtures with jojoba oil
Mariela Torres et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2006)
Physico-chemical and sensory approach of oxidation of lipids in emulsions
Angelique Villiere et al.
OCL-OILSEEDS AND FATS CROPS AND LIPIDS (2006)
Influence of crystallization on the oxidative stability of extra virgin olive oil
S Calligaris et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions
RJ Elias et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions
S Okuda et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition
U Klinkesorn et al.
FOOD HYDROCOLLOIDS (2005)
Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence: Avoiding the need for centrifugation
C Granger et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2005)
Solubilization of selected free fatty acids in palm oil by biodegradable ethoxylated surfactants
TY Lim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Increasing the oxidative stability of liquid and dried tuna oil-in-water emulsions with electrostatic layer-by-layer deposition technology
U Klinkesorn et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effects of droplet size on the oxidative stability of oil-in-water emulsions
K Nakaya et al.
LIPIDS (2005)
Oxidative stability of bovine serum albumin- and sodium caseinate-stabilized emulsions depends on metal availability
A Villiere et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Competitive adsorption between β-casein or β-lactoglobulin and model milk membrane lipids at oil-water interfaces
R Waninge et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of homogenization and surfactant type on the exchange of oil between emulsion droplets
MW Elwell et al.
FOOD HYDROCOLLOIDS (2004)
Determining partition constants of polar organic molecules between the oil/interfacial and water/interfacial regions in emulsions:: A combined electrochemical and spectrometric method
K Gunaseelan et al.
LANGMUIR (2004)
Degradation of kinetically-stable o/w emulsions
I Capek
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Effects of fish oil type, lipid antioxidants and presence of rapeseed oil on oxidative flavour stability of fish oil enriched milk
MB Let et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2004)
β-Caseinophosphopeptide (f1-25) confers on β-casein tryptic hydrolysate an antioxidant activity during iron/ascorbate-induced oxidation of liposomes
G Kansci et al.
LAIT (2004)
Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution
A Meynier et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Effects of lactoferrin, phytic acid, and EDTA on oxidation in two food emulsions enriched with long-chain polyunsaturated fatty acids
NS Nielsen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions
H Faraji et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Adsorbed layers formed from mixtures of proteins
S Damodaran
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2004)
Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions
HT Osborn et al.
FOOD CHEMISTRY (2004)
Surface forces in model oil-in-water emulsions stabilized by proteins
TD Dimitrova et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin. A front-surface fluorescence study
V Rampon et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Proteins and emulsifiers at liquid interfaces
P Wilde et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2004)
Reactions of 4-hydroxynonenal with proteins and cellular targets
DR Petersen et al.
FREE RADICAL BIOLOGY AND MEDICINE (2004)
Copper-catalyzed oxidation of a structured lipid-based emulsion containing α-tocopherol and citric acid:: Influence of pH and NaCl
HT Osborn-Barnes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein
V Rampon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Influence of environmental conditions on the stability of oil in water emulsions containing droplets stabilized by lecithin-chitosan membranes
S Ogawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Ability of chelators to alter the physical location and prooxidant activity of iron in oil-in-water emulsions
YJ Cho et al.
JOURNAL OF FOOD SCIENCE (2003)
Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation
N Chapleau et al.
FOOD HYDROCOLLOIDS (2003)
Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions
M Díaz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Structure-antioxidant activity relationship of ferulic acid derivatives: Effect of carbon side chain characteristic groups
N Nenadis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate
M Hu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Stability and rheology of emulsions containing sodium caseinate: combined effects of ionic calcium and non-ionic surfactant
E Dickinson et al.
FOOD HYDROCOLLOIDS (2003)
Emulsions stabilised solely by colloidal particles
R Aveyard et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2003)
Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions
M Hu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Competitive adsorption of protein and surfactants in highly concentrated emulsions: effect on coalescence mechanisms
GA van Aken
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2003)
Free radical-mediated oxidation of free amino acids and amino acid residues in proteins
ER Stadtman et al.
AMINO ACIDS (2003)
Oxidative stability of polyunsaturated fatty acid in phosphatidylcholine liposomes
M Araseki et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2002)
Metal-catalyzed oxidation of a structured lipid model emulsion
LB Fomuso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Methyl linoleate oxidation in the presence of bovine serum albumin
FJ Hidalgo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions
CD Nuchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Reaction between protein radicals and other biomolecules
H Ostdal et al.
FREE RADICAL BIOLOGY AND MEDICINE (2002)
Myoglobin-induced lipid oxidation. A review
CP Baron et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Exchange reactions between whey proteins and caseins in heated soya oil-in-water emulsion systems - overall aspects of the reaction
DG Dalgleish et al.
FOOD HYDROCOLLOIDS (2002)
Effects of emulsifiers on the oxidative stability of soybean oil TAG in emulsions
H Kubouchi et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2002)
Kinetic method for determining antioxidant distributions in model food emulsions:: Distribution constants of t-butylhydroquinone in mixtures of octane, water, and a nonionic emulsifier
LS Romsted et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions
LB Fomuso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein
L Lethuaut et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2002)
Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions
EN Frankel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions
MP Richards et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Disjoining pressure vs thickness isotherms of thin emulsion films stabilized by proteins
TD Dimitrova et al.
LANGMUIR (2001)
Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions
CD Nuchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence
V Rampon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Oxidation in fish oil enriched mayonnaise: Ascorbic acid and low pH increase oxidative deterioration
C Jacobsen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Time- and temperature-dependent changes in the adsorbed layer on caseinate-stabilized emulsion droplets
SR Euston et al.
FOOD RESEARCH INTERNATIONAL (2001)
Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition
SG Rival et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems
DJ McClements et al.
JOURNAL OF FOOD SCIENCE (2000)
Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules
M Le Denmat et al.
FOOD HYDROCOLLOIDS (2000)
Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils
K Schwarz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions
W Chaiyasit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Behavior of phenolic antioxidants in a partitioned medium: Structure-activity relationship
ME Cuvelier et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)
Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions
MPC Silvestre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Mechanisms of the antioxidant activity of a high molecular weight fraction of whey
LM Tong et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions
H Stöckmann et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)
Orogenic displacement of protein from the oil/water interface
AR Mackie et al.
LANGMUIR (2000)
Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions
JR Mancuso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Interaction of gum arabic, maltodextrin and pullulan with lipids in emulsions
Y Matsumura et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2000)
Oxidative stability of stripped and nonstripped borage and evening primrose oils and their emulsions in water
MA Khan et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)
Surface properties of unsaturated non-oxidized and oxidized free fatty acids spread as monomolecular films at an argon/water interface
A Abousalham et al.
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