Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions-Reference-Cited by-同舟云学术

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Investigation into the potential ability of Pickering emulsions (food-grade particles) to enhance the oxidative stability of oil-in-water emulsions

Published:2012-01 Issue:1 Volume:366 Page:209-215
ISSN:0021-9797
Container-title:Journal of Colloid and Interface Science
language:en
Short-container-title:Journal of Colloid and Interface Science

Author:

Kargar Maryam,Fayazmanesh Khorshid,Alavi Mina,Spyropoulos Fotios,Norton Ian T.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference34 articles.

1. Lipid oxidation in food emulsions

2. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

3. Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl

4. Ability of Surfactant Micelles to Alter the Partitioning of Phenolic Antioxidants in Oil-in-Water Emulsions

5. Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion

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1. Recent developments on the freeze-thaw stability of Pickering emulsions and its application as nutrient delivery vehicles;Food Hydrocolloids;2025-01

2. Preparation of oil-in-water type Pickering emulsions stabilized by partially deacetylated nanochitin and pH-triggered drug release;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

3. Lactobacillus-isolated exopolysaccharide as emulsifier ensure extended stability of eugenol encapsulation, potent anti-microbial activity, and application on fresh produce;Food Bioscience;2024-10

4. Exploring particle‐based stabilisation of Pickering emulsions in food, aquaculture, and industrial applications;International Journal of Food Science & Technology;2024-09-06

5. Formation mechanism of off-flavor and the inhibition regulatory strategies in the algal oil-loaded emulsions-a review;Critical Reviews in Food Science and Nutrition;2024-08-31

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