266 related articles for article (PubMed ID: 29412454)
1. Antioxidant Properties of Astaxanthin in Oil-in-Water Emulsions with Differently-Charged Emulsifiers Under Chlorophyll Photosensitization.
Yi B; Kim MJ; Lee J
J Food Sci; 2018 Mar; 83(3):589-596. PubMed ID: 29412454
[TBL] [Abstract][Full Text] [Related]
2. Prooxidative and antioxidative properties of β-carotene in chlorophyll and riboflavin photosensitized oil-in-water emulsions.
Park J; Kim TS; Kim MJ; Lee J
Food Chem; 2013 Sep; 140(1-2):255-61. PubMed ID: 23578641
[TBL] [Abstract][Full Text] [Related]
3. Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization.
Yi B; Kim MJ; Lee J
Food Sci Biotechnol; 2016; 25(4):1003-1009. PubMed ID: 30263366
[TBL] [Abstract][Full Text] [Related]
4. Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress.
Yi B; Kim MJ; Lee J
Food Sci Biotechnol; 2018 Dec; 27(6):1571-1578. PubMed ID: 30483420
[TBL] [Abstract][Full Text] [Related]
5. Effect of Emulsifier Type, Maltodextrin, and β-Cyclodextrin on Physical and Oxidative Stability of Oil-In-Water Emulsions.
Kibici D; Kahveci D
J Food Sci; 2019 Jun; 84(6):1273-1280. PubMed ID: 31059587
[TBL] [Abstract][Full Text] [Related]
6. Formulation and characterization of monodisperse O/W emulsions encapsulating astaxanthin extracts using microchannel emulsification: Insights of formulation and stability evaluation.
Khalid N; Shu G; Kobayashi I; Nakajima M; Barrow CJ
Colloids Surf B Biointerfaces; 2017 Sep; 157():355-365. PubMed ID: 28623692
[TBL] [Abstract][Full Text] [Related]
7. Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions.
Yi J; Zhu Z; McClements DJ; Decker EA
J Agric Food Chem; 2014 Mar; 62(9):2104-11. PubMed ID: 24446832
[TBL] [Abstract][Full Text] [Related]
8. Singlet oxygen quenching effects of phosphatidylcholine in emulsion containing sunflower oil.
Lee Y; Choe E
J Food Sci; 2008 Aug; 73(6):C506-11. PubMed ID: 19241542
[TBL] [Abstract][Full Text] [Related]
9. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches.
Bao Y; Pignitter M
Compr Rev Food Sci Food Saf; 2023 Jul; 22(4):2678-2705. PubMed ID: 37097053
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant Properties of Aqueous Extract of Roasted Hulled Barley in Bulk Oil or Oil-in-Water Emulsion Matrix.
Oh S; Kim MJ; Park KW; Lee JH
J Food Sci; 2015 Nov; 80(11):C2382-8. PubMed ID: 26408834
[TBL] [Abstract][Full Text] [Related]
11. Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability.
Dima C; Dima S
J Microencapsul; 2018 Sep; 35(6):584-599. PubMed ID: 30557070
[TBL] [Abstract][Full Text] [Related]
12. Stability of bisphenol A (BPA) in oil-in water emulsions under riboflavin photosensitization.
Jang EY; Park CU; Kim MJ; Lee J
J Food Sci; 2012 Aug; 77(8):C844-8. PubMed ID: 22747968
[TBL] [Abstract][Full Text] [Related]
13. Effect of antioxidant properties of lecithin emulsifier on oxidative stability of encapsulated bioactive compounds.
Pan Y; Tikekar RV; Nitin N
Int J Pharm; 2013 Jun; 450(1-2):129-37. PubMed ID: 23618963
[TBL] [Abstract][Full Text] [Related]
14. Effect of soybean lecithin on iron-catalyzed or chlorophyll-photosensitized oxidation of canola oil emulsion.
Choe J; Oh B; Choe E
J Food Sci; 2014 Nov; 79(11):C2203-8. PubMed ID: 25312008
[TBL] [Abstract][Full Text] [Related]
15. Physicochemical Properties and Cellular Uptake of Astaxanthin-Loaded Emulsions.
Shen X; Fang T; Zheng J; Guo M
Molecules; 2019 Feb; 24(4):. PubMed ID: 30781596
[TBL] [Abstract][Full Text] [Related]
16. Preparation of Highly Stable Oil-in-Water Emulsions with High Ethanol Content Using Polyglycerol Monofatty Acid Esters as Emulsifiers.
Motoyama T; Katsuumi Y; Sasakura H; Nakamura T; Suzuki H; Tsuchiya K; Akamatsu M; Sakai K; Sakai H
J Oleo Sci; 2022 Jun; 71(6):829-837. PubMed ID: 35584956
[TBL] [Abstract][Full Text] [Related]
17. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin.
Okuro PK; Gomes A; Costa ALR; Adame MA; Cunha RL
Food Res Int; 2019 Aug; 122():252-262. PubMed ID: 31229079
[TBL] [Abstract][Full Text] [Related]
18. The partitioning of emulsifiers in o/w emulsions: a comparative study of SANS, ultrafiltration and dialysis.
Oehlke K; Garamus VM; Heins A; Stöckmann H; Schwarz K
J Colloid Interface Sci; 2008 Jun; 322(1):294-303. PubMed ID: 18359038
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization.
Ka H; Yi B; Kim MJ; Lee J
J Food Sci; 2016 May; 81(5):C1118-23. PubMed ID: 27095610
[TBL] [Abstract][Full Text] [Related]
20. Effects of fatty acid composition and β-carotene on the chlorophyll photosensitized oxidation of W/O emulsion affected by phosphatidylcholine.
Lee Y; Choe E
J Food Sci; 2013 Jan; 78(1):C31-6. PubMed ID: 23278500
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
