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Journal Abstract Search

621 related items for PubMed ID: 21388633

  • 1. 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 15; 357(2):527-33. PubMed ID: 21388633
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  • 4. 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 14; 52(14):4558-64. PubMed ID: 15237967
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  • 5. Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions.
    O' Dwyer SP, O' Beirne D, Eidhin DN, O' Kennedy BT.
    Food Chem; 2013 Jun 01; 138(2-3):1145-52. PubMed ID: 23411225
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  • 7. O/W emulsions stabilised by both low molecular weight surfactants and colloidal particles: The effect of surfactant type and concentration.
    Pichot R, Spyropoulos F, Norton IT.
    J Colloid Interface Sci; 2010 Dec 01; 352(1):128-35. PubMed ID: 20817195
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  • 8. Oxidative stability and in vitro digestibility of fish oil-in-water emulsions containing multilayered membranes.
    Gudipati V, Sandra S, McClements DJ, Decker EA.
    J Agric Food Chem; 2010 Jul 14; 58(13):8093-9. PubMed ID: 20527781
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  • 9. Interactions between iron, phenolic compounds, emulsifiers, and pH in omega-3-enriched oil-in-water emulsions.
    Sørensen AD, Haahr AM, Becker EM, Skibsted LH, Bergenståhl B, Nilsson L, Jacobsen C.
    J Agric Food Chem; 2008 Mar 12; 56(5):1740-50. PubMed ID: 18271542
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  • 11. Formation and stability of polychlorinated biphenyl Pickering emulsions.
    Roy-Perreault A, Kueper BH, Rawson J.
    J Contam Hydrol; 2005 Mar 12; 77(1-2):17-39. PubMed ID: 15722171
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  • 12. Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
    Kellerby SS, McClements DJ, Decker EA.
    J Agric Food Chem; 2006 Oct 04; 54(20):7879-84. PubMed ID: 17002465
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  • 15. Factors influencing the antioxidant and pro-oxidant activity of polyphenols in oil-in-water emulsions.
    Zhou L, Elias RJ.
    J Agric Food Chem; 2012 Mar 21; 60(11):2906-15. PubMed ID: 22356204
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  • 16. Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
    Knudsen JC, Øgendal LH, Skibsted LH.
    Langmuir; 2008 Mar 18; 24(6):2603-10. PubMed ID: 18288877
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  • 18. Factors affecting lycopene oxidation in oil-in-water emulsions.
    Boon CS, Xu Z, Yue X, McClements DJ, Weiss J, Decker EA.
    J Agric Food Chem; 2008 Feb 27; 56(4):1408-14. PubMed ID: 18237137
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  • 20. Fabrication, characterisation and stability of oil-in-water emulsions stabilised by solid lipid particles: the role of particle characteristics and emulsion microstructure upon Pickering functionality.
    Zafeiri I, Smith P, Norton IT, Spyropoulos F.
    Food Funct; 2017 Jul 19; 8(7):2583-2591. PubMed ID: 28682410
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