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Journal Abstract Search

247 related items for PubMed ID: 10956071

  • 1. 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
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  • 2. Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.
    Silvestre MP, Chaiyasit W, Brannan RG, McClements DJ, Decker EA.
    J Agric Food Chem; 2000 Jun; 48(6):2057-61. PubMed ID: 10888498
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  • 12. 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 06; 67(9):2626-2636. PubMed ID: 30608676
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  • 13. Citral stability in oil-in-water emulsions with solid or liquid octadecane.
    Mei L, Choi SJ, Alamed J, Henson L, Popplewell M, McClements DJ, Decker EA.
    J Agric Food Chem; 2010 Jan 13; 58(1):533-6. PubMed ID: 19911843
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  • 14. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation.
    Berton C, Ropers MH, Viau M, Genot C.
    J Agric Food Chem; 2011 May 11; 59(9):5052-61. PubMed ID: 21480612
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  • 19. Impact of lipid physical state on the oxidation of methyl linolenate in oil-in-water emulsions.
    Okuda S, McClements DJ, Decker EA.
    J Agric Food Chem; 2005 Nov 30; 53(24):9624-8. PubMed ID: 16302787
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