368 related articles for article (PubMed ID: 31860290)
1. Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions.
Li P; McClements DJ; Decker EA
J Agric Food Chem; 2020 Jan; 68(2):567-573. PubMed ID: 31860290
[TBL] [Abstract][Full Text] [Related]
2. Application of flow cytometry as novel technology in studying lipid oxidation and mass transport phenomena in oil-in-water emulsions.
Li P; McClements DJ; Decker EA
Food Chem; 2020 Jun; 315():126225. PubMed ID: 32000078
[TBL] [Abstract][Full Text] [Related]
3. Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation.
Okubanjo SS; Loveday SM; Ye A; Wilde PJ; Singh H
J Agric Food Chem; 2019 Mar; 67(9):2626-2636. PubMed ID: 30608676
[TBL] [Abstract][Full Text] [Related]
4. Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions.
Raudsepp P; Brüggemann DA; Knudsen JC; Andersen ML
Food Chem; 2016 May; 199():760-7. PubMed ID: 26776033
[TBL] [Abstract][Full Text] [Related]
5. Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Schröder A; Sprakel J; Boerkamp W; Schroën K; Berton-Carabin CC
Food Res Int; 2019 Jun; 120():352-363. PubMed ID: 31000249
[TBL] [Abstract][Full Text] [Related]
6. A mechanistic kinetic model for lipid oxidation in Tween 20-stabilized O/W emulsions.
Nguyen KA; Boerkamp VJP; van Duynhoven JPM; Dubbelboer A; Hennebelle M; Wierenga PA
Food Chem; 2024 Sep; 451():139404. PubMed ID: 38714112
[TBL] [Abstract][Full Text] [Related]
7. Lipid oxidation in water-in-olive oil emulsions initiated by a lipophilic radical source.
Mosca M; Ceglie A; Ambrosone L
J Phys Chem B; 2010 Mar; 114(10):3550-8. PubMed ID: 20175548
[TBL] [Abstract][Full Text] [Related]
8. Ability of surfactant hydrophobic tail group size to alter lipid oxidation in oil-in-water emulsions.
Chaiyasit W; Silvestre MP; McClements DJ; Decker EA
J Agric Food Chem; 2000 Aug; 48(8):3077-80. PubMed ID: 10956071
[TBL] [Abstract][Full Text] [Related]
9. Modulation of emulsion rheology through electrostatic heteroaggregation of oppositely charged lipid droplets: influence of particle size and emulsifier content.
Mao Y; McClements DJ
J Colloid Interface Sci; 2012 Aug; 380(1):60-6. PubMed ID: 22683214
[TBL] [Abstract][Full Text] [Related]
10. Effects of Chelating Agents and Salts on Interfacial Properties and Lipid Oxidation in Oil-in-Water Emulsions.
Liu J; Guo Y; Li X; Si T; McClements DJ; Ma C
J Agric Food Chem; 2019 Dec; 67(49):13718-13727. PubMed ID: 30614702
[TBL] [Abstract][Full Text] [Related]
11. [Rapid generation of double-layer emulsion droplets based on microfluidic chip].
Bai L; Yuan H; Tu R; Wang Q; Hua E
Sheng Wu Gong Cheng Xue Bao; 2020 Jul; 36(7):1405-1413. PubMed ID: 32748598
[TBL] [Abstract][Full Text] [Related]
12. Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions.
Yang S; Ten Klooster S; Nguyen KA; Hennebelle M; Berton-Carabin C; Schroën K; van Duynhoven JPM; Hohlbein J
Food Res Int; 2024 Jul; 188():114341. PubMed ID: 38823851
[TBL] [Abstract][Full Text] [Related]
13. Effect of Oil-Droplet Diameter on Lipid Oxidation in O/W Emulsions.
Roppongi T; Miyagawa Y; Fujita H; Adachi S
J Oleo Sci; 2021; 70(9):1225-1230. PubMed ID: 34483218
[TBL] [Abstract][Full Text] [Related]
14. Microfluidic Technique for the Simultaneous Quantification of Emulsion Instabilities and Lipid Digestion Kinetics.
Scheuble N; Iles A; Wootton RCR; Windhab EJ; Fischer P; Elvira KS
Anal Chem; 2017 Sep; 89(17):9116-9123. PubMed ID: 28770989
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria?
Kadri HE; Devanthi PVP; Overton TW; Gkatzionis K
Food Res Int; 2017 Nov; 101():114-128. PubMed ID: 28941674
[TBL] [Abstract][Full Text] [Related]
17. Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets.
Li R; Dai T; Zhou W; Fu G; Wan Y; McClements DJ; Li J
Food Res Int; 2020 Oct; 136():109618. PubMed ID: 32846634
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.
Kargar M; Spyropoulos F; Norton IT
J Colloid Interface Sci; 2011 May; 357(2):527-33. PubMed ID: 21388633
[TBL] [Abstract][Full Text] [Related]
20. Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency.
Uluata S; McClements DJ; Decker EA
Food Chem; 2016 Dec; 213():457-461. PubMed ID: 27451204
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
