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Journal Abstract Search

238 related items for PubMed ID: 21480612

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions.
    Berton C, Genot C, Guibert D, Ropers MH.
    J Colloid Interface Sci; 2012 Jul 01; 377(1):244-50. PubMed ID: 22525896
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Degradation of kinetically-stable o/w emulsions.
    Capek I.
    Adv Colloid Interface Sci; 2004 Mar 19; 107(2-3):125-55. PubMed ID: 15026289
    [Abstract] [Full Text] [Related]

  • 5. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.
    Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ.
    J Agric Food Chem; 2018 May 02; 66(17):4458-4468. PubMed ID: 29648824
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 8. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions.
    Berton C, Genot C, Ropers MH.
    J Colloid Interface Sci; 2011 Feb 15; 354(2):739-48. PubMed ID: 21167495
    [Abstract] [Full Text] [Related]

  • 9. Effect of interfacial protein cross-linking on the in vitro digestibility of emulsified corn oil by pancreatic lipase.
    Sandra S, Decker EA, McClements DJ.
    J Agric Food Chem; 2008 Aug 27; 56(16):7488-94. PubMed ID: 18605732
    [Abstract] [Full Text] [Related]

  • 10. Surface-active solid lipid nanoparticles as Pickering stabilizers for oil-in-water emulsions.
    Gupta R, Rousseau D.
    Food Funct; 2012 Mar 27; 3(3):302-11. PubMed ID: 22237667
    [Abstract] [Full Text] [Related]

  • 11. Impact of surfactant properties on oxidative stability of beta-carotene encapsulated within solid lipid nanoparticles.
    Helgason T, Awad TS, Kristbergsson K, Decker EA, McClements DJ, Weiss J.
    J Agric Food Chem; 2009 Sep 09; 57(17):8033-40. PubMed ID: 19691283
    [Abstract] [Full Text] [Related]

  • 12. Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.
    Hu M, McClements DJ, Decker EA.
    J Agric Food Chem; 2003 Feb 26; 51(5):1435-9. PubMed ID: 12590494
    [Abstract] [Full Text] [Related]

  • 13. Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions.
    Schmidts T, Dobler D, Nissing C, Runkel F.
    J Colloid Interface Sci; 2009 Oct 01; 338(1):184-92. PubMed ID: 19595359
    [Abstract] [Full Text] [Related]

  • 14. Principles of emulsion stabilization with special reference to polymeric surfactants.
    Tadros T.
    J Cosmet Sci; 2006 Oct 01; 57(2):153-69. PubMed ID: 16688378
    [Abstract] [Full Text] [Related]

  • 15. 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 05; 62(9):2104-11. PubMed ID: 24446832
    [Abstract] [Full Text] [Related]

  • 16. Coalescence stability of emulsions containing globular milk proteins.
    Tcholakova S, Denkov ND, Ivanov IB, Campbell B.
    Adv Colloid Interface Sci; 2006 Nov 16; 123-126():259-93. PubMed ID: 16854363
    [Abstract] [Full Text] [Related]

  • 17. Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions.
    García-Moreno PJ, Frisenfeldt Horn A, Jacobsen C.
    J Agric Food Chem; 2014 Feb 05; 62(5):1142-52. PubMed ID: 24437721
    [Abstract] [Full Text] [Related]

  • 18. Effect of emulsifier type on droplet disruption in repeated shirasu porous glass membrane homogenization.
    Vladisavljević GT, Surh J, McClements JD.
    Langmuir; 2006 May 09; 22(10):4526-33. PubMed ID: 16649759
    [Abstract] [Full Text] [Related]

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  • 20. Interface composition of multiple emulsions: rheology as a probe.
    Michaut F, Perrin P, Hébraud P.
    Langmuir; 2004 Sep 28; 20(20):8576-81. PubMed ID: 15379477
    [Abstract] [Full Text] [Related]

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