153 related articles for article (PubMed ID: 34839769)
1. Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles.
Villeneuve P; Bourlieu-Lacanal C; Durand E; Lecomte J; McClements DJ; Decker EA
Crit Rev Food Sci Nutr; 2023; 63(20):4687-4727. PubMed ID: 34839769
[TBL] [Abstract][Full Text] [Related]
2. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil.
Wang X; Chen Y; McClements DJ; Meng C; Zhang M; Chen H; Deng Q
Adv Colloid Interface Sci; 2024 Mar; 325():103117. PubMed ID: 38394718
[TBL] [Abstract][Full Text] [Related]
3. Role of physical structures in bulk oils on lipid oxidation.
Chaiyasit W; Elias RJ; McClements DJ; Decker EA
Crit Rev Food Sci Nutr; 2007; 47(3):299-317. PubMed ID: 17453926
[TBL] [Abstract][Full Text] [Related]
4. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox.
Laguerre M; Bayrasy C; Panya A; Weiss J; McClements DJ; Lecomte J; Decker EA; Villeneuve P
Crit Rev Food Sci Nutr; 2015; 55(2):183-201. PubMed ID: 24915410
[TBL] [Abstract][Full Text] [Related]
5. Activities of antioxidants are affected by colloidal properties of oil-in-water and water-in-oil emulsions and bulk oils.
Schwarz K; Huang SW; German JB; Tiersch B; Hartmann J; Frankel EN
J Agric Food Chem; 2000 Oct; 48(10):4874-82. PubMed ID: 11052748
[TBL] [Abstract][Full Text] [Related]
6. Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions.
Richards MP; Chaiyasit W; McClements DJ; Decker EA
J Agric Food Chem; 2002 Feb; 50(5):1254-9. PubMed ID: 11853513
[TBL] [Abstract][Full Text] [Related]
7. New insights into the role of iron in the promotion of lipid oxidation in bulk oils containing reverse micelles.
Chen B; Panya A; McClements DJ; Decker EA
J Agric Food Chem; 2012 Apr; 60(13):3524-32. PubMed ID: 22404842
[TBL] [Abstract][Full Text] [Related]
8. Physical structures in soybean oil and their impact on lipid oxidation.
Chen B; Han A; McClements DJ; Decker EA
J Agric Food Chem; 2010 Nov; 58(22):11993-9. PubMed ID: 20964436
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of the effects of aldehydes on association colloid properties and oxidative stability in bulk oils.
Jo S; Lee J
Food Chem; 2021 Feb; 338():127778. PubMed ID: 32818864
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant activity of a winterized, acetonic rye bran extract containing alkylresorcinols in oil-in-water emulsions.
Elder AS; Coupland JN; Elias RJ
Food Chem; 2019 Jan; 272():174-181. PubMed ID: 30309528
[TBL] [Abstract][Full Text] [Related]
11. Investigating the location of propyl gallate at surfaces and its chemical microenvironment by (1)H NMR.
Heins A; Sokolowski T; Stöckmann H; Schwarz K
Lipids; 2007 Jun; 42(6):561-72. PubMed ID: 17447096
[TBL] [Abstract][Full Text] [Related]
12. Lipid oxidation in emulsions: New insights from the past two decades.
Hennebelle M; Villeneuve P; Durand E; Lecomte J; van Duynhoven J; Meynier A; Yesiltas B; Jacobsen C; Berton-Carabin C
Prog Lipid Res; 2024 Apr; 94():101275. PubMed ID: 38280491
[TBL] [Abstract][Full Text] [Related]
13. Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil.
Bąkowska E; Siger A; Rudzińska M; Dwiecki K
J Sci Food Agric; 2022 Jan; 102(2):488-495. PubMed ID: 34138466
[TBL] [Abstract][Full Text] [Related]
14. Role of reverse micelles on lipid oxidation in bulk oils: impact of phospholipids on antioxidant activity of α-tocopherol and Trolox.
Chen B; Han A; Laguerre M; McClements DJ; Decker EA
Food Funct; 2011 Jun; 2(6):302-9. PubMed ID: 21779568
[TBL] [Abstract][Full Text] [Related]
15. Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.
Su YR; Tsai YC; Hsu CH; Chao AC; Lin CW; Tsai ML; Mi FL
J Agric Food Chem; 2015 Nov; 63(46):10200-8. PubMed ID: 26574624
[TBL] [Abstract][Full Text] [Related]
16. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions.
Chen B; McClements DJ; Decker EA
Crit Rev Food Sci Nutr; 2011 Dec; 51(10):901-16. PubMed ID: 21955091
[TBL] [Abstract][Full Text] [Related]
17. Oxidative stability of fish and algae oils containing long-chain polyunsaturated fatty acids in bulk and in oil-in-water emulsions.
Frankel EN; Satué-Gracia T; Meyer AS; German JB
J Agric Food Chem; 2002 Mar; 50(7):2094-9. PubMed ID: 11902962
[TBL] [Abstract][Full Text] [Related]
18. Mechanism and Structural Factors of Lipid and Surfactant in the Formation of Self-Emulsified Nanoemulsion.
Khatri P; Shao J
J Pharm Sci; 2018 Aug; 107(8):2198-2207. PubMed ID: 29626536
[TBL] [Abstract][Full Text] [Related]
19. A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation.
Schroën K; Berton-Carabin CC
Food Res Int; 2022 Oct; 160():111621. PubMed ID: 36076435
[TBL] [Abstract][Full Text] [Related]
20. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.
Tian L; Kejing Y; Zhang S; Yi J; Zhu Z; Decker EA; McClements DJ
Food Chem; 2021 May; 343():128448. PubMed ID: 33158675
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]