Citral degradation in micellar structures formed with polyoxyethylene-type surfactants-Reference-Cited by-同舟云学术

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Citral degradation in micellar structures formed with polyoxyethylene-type surfactants

Published:2015-03 Issue: Volume:170 Page:443-447
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Park Sung Joon,Hong Chi Rac,Choi Seung Jun

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin;Choi;Journal of Agricultural and Food Chemistry,2009

2. Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles;Choi;Food Chemistry,2010

3. Transition metal and hydroperoxide interactions: An important determinant in the oxidative stability of lipid dispersions;Decker;Inform,2001

4. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate-chitosan and gum arabic-stabilized oil-in-water emulsions;Djordjevic;Journal of Agricultural and Food Chemistry,2007

5. Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions;Djordjevic;Food Chemistry,2008

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1. Pickering emulsions of zein nanoparticles co-stabilized by Tween 20: An effective strategy to stabilize citral in low pH environment;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

2. Synergistic Effect in the Ternary System of Citral Microemulsion Based on Self-Assembled Complex Surfactants;Industrial & Engineering Chemistry Research;2024-03-23

3. Radiocarbon (14C) accelerator mass spectrometry as a convenient tool for differentiation of flavor chemicals of synthetic origin from biobased sources and their in-vivo toxicity assessment;Science of The Total Environment;2024-01

4. Solubilization of α-tocopherol and curcumin by polyoxyethylene alkyl ether surfactants: Effect of alkyl chain structure;Food Chemistry;2023-05

5. Synergistic Effect in 'Ternary' System of Citral Microemulsion Based on Self-Assembled Complex Surfactants;2023

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