189 related articles for article (PubMed ID: 14582986)
1. Effects of alpha-tocopherol, beta-carotene, and soy isoflavones on lipid oxidation of structured lipid-based emulsions.
Osborn-Barnes HT; Akoh CC
J Agric Food Chem; 2003 Nov; 51(23):6856-60. PubMed ID: 14582986
[TBL] [Abstract][Full Text] [Related]
2. Copper-catalyzed oxidation of a structured lipid-based emulsion containing alpha-tocopherol and citric acid: influence of pH and NaCl.
Osborn-Barnes HT; Akoh CC
J Agric Food Chem; 2003 Nov; 51(23):6851-5. PubMed ID: 14582985
[TBL] [Abstract][Full Text] [Related]
3. Metal-catalyzed oxidation of a structured lipid model emulsion.
Fomuso LB; Corredig M; Akoh CC
J Agric Food Chem; 2002 Nov; 50(24):7114-9. PubMed ID: 12428969
[TBL] [Abstract][Full Text] [Related]
4. Effect of emulsifier on oxidation properties of fish oil-based structured lipid emulsions.
Fomuso LB; Corredig M; Akoh CC
J Agric Food Chem; 2002 May; 50(10):2957-61. PubMed ID: 11982425
[TBL] [Abstract][Full Text] [Related]
5. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Mar; 51(6):1696-700. PubMed ID: 12617607
[TBL] [Abstract][Full Text] [Related]
6. Influence of whey protein-beet pectin conjugate on the properties and digestibility of β-carotene emulsion during in vitro digestion.
Xu D; Yuan F; Gao Y; Panya A; McClements DJ; Decker EA
Food Chem; 2014 Aug; 156():374-9. PubMed ID: 24629983
[TBL] [Abstract][Full Text] [Related]
7. Effects of alpha-, gamma-, and delta-tocopherols on the autoxidation of purified rapeseed oil triacylglycerols in a system containing low oxygen.
Isnardy B; Wagner KH; Elmadfa I
J Agric Food Chem; 2003 Dec; 51(26):7775-80. PubMed ID: 14664544
[TBL] [Abstract][Full Text] [Related]
8. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
Hu M; McClements DJ; Decker EA
J Agric Food Chem; 2003 Feb; 51(5):1435-9. PubMed ID: 12590494
[TBL] [Abstract][Full Text] [Related]
9. Interactions between α-tocopherol and rosmarinic acid and its alkyl esters in emulsions: synergistic, additive, or antagonistic effect?
Panya A; Kittipongpittaya K; Laguerre M; Bayrasy C; Lecomte J; Villeneuve P; McClements DJ; Decker EA
J Agric Food Chem; 2012 Oct; 60(41):10320-30. PubMed ID: 22988974
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant effect of beta-carotene on lipid peroxidation and synergism with tocopherol in an emulsified linoleic acid model system.
Toyosaki T
Int J Food Sci Nutr; 2002 Sep; 53(5):419-23. PubMed ID: 12396467
[TBL] [Abstract][Full Text] [Related]
11. State of dispersed lipid carrier and interface composition as determinants of beta-carotene stability in oil-in-water emulsions.
Cornacchia L; Roos YH
J Food Sci; 2011 Oct; 76(8):C1211-8. PubMed ID: 22417586
[TBL] [Abstract][Full Text] [Related]
12. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of β-carotene in conjugated whey protein-pectin stabilised emulsion.
Xu D; Yuan F; Gao Y; McClements DJ; Decker EA
Food Chem; 2013 Aug; 139(1-4):1098-104. PubMed ID: 23561214
[TBL] [Abstract][Full Text] [Related]
13. Isoflavone-rich soy isolate reduces lipid peroxidation in mouse liver.
Ibrahim WH; Habib HM; Chow CK; Bruckner GG
Int J Vitam Nutr Res; 2008; 78(4-5):217-22. PubMed ID: 19326345
[TBL] [Abstract][Full Text] [Related]
14. In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies.
White DA; Fisk ID; Makkhun S; Gray DA
J Agric Food Chem; 2009 Jul; 57(13):5720-6. PubMed ID: 19492840
[TBL] [Abstract][Full Text] [Related]
15. Oxidative stability of structured lipid-based infant formula emulsion: effect of antioxidants.
Zou L; Akoh CC
Food Chem; 2015 Jul; 178():1-9. PubMed ID: 25704676
[TBL] [Abstract][Full Text] [Related]
16. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
Zhu Z; Zhao C; Yi J; Liu N; Cao Y; Decker EA; McClements DJ
J Agric Food Chem; 2018 May; 66(17):4458-4468. PubMed ID: 29648824
[TBL] [Abstract][Full Text] [Related]
17. Spray-dried novel structured lipids enriched with medium-and long-chain triacylglycerols encapsulated with different wall materials: Characterization and stability.
Korma SA; Wei W; Ali AH; Abed SM; Zheng L; Jin Q; Wang X
Food Res Int; 2019 Feb; 116():538-547. PubMed ID: 30716978
[TBL] [Abstract][Full Text] [Related]
18. Stability and partitioning of β-carotene in whey protein emulsions during storage.
Fahmi Wan Mohamad WA; McNaughton D; Buckow R; Augustin MA
Food Funct; 2017 Nov; 8(11):3917-3925. PubMed ID: 28920995
[TBL] [Abstract][Full Text] [Related]
19. Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.
Faraji H; McClements DJ; Decker EA
J Agric Food Chem; 2004 Jul; 52(14):4558-64. PubMed ID: 15237967
[TBL] [Abstract][Full Text] [Related]
20. Antioxidative Protection of Squalene Adjuvant and Rabies Vaccine with Adjuvant.
Ondrejková A; Süli J; Harvanová J; Ondrejka R; Prokeš M
Biol Pharm Bull; 2017 Jul; 40(7):1029-1034. PubMed ID: 28428486
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]