Lipid Oxidation in Water-in-Olive Oil Emulsions Initiated by a Lipophilic Radical Source-Reference-Cited by-同舟云学术

Lipid Oxidation in Water-in-Olive Oil Emulsions Initiated by a Lipophilic Radical Source

Published:2010-02-22 Issue:10 Volume:114 Page:3550-3558
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Mosca Monica¹,Ceglie Andrea¹,Ambrosone Luigi¹

Affiliation:

1. Consorzio per lo sviluppo dei sistemi a grande interfase (C.S.G.I.) C/O Department of Food Technology, DISTAAM, Università del Molise, Via De Sanctis 86100, Campobasso, Italy

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp911288e

Reference37 articles.

1. Reactive oxygen species in living systems: Source, biochemistry, and role in human disease

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches;Comprehensive Reviews in Food Science and Food Safety;2023-04-25

2. Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends;Critical Reviews in Food Science and Nutrition;2021-08-13

3. Advances in the Oxidative Stability Mechanisms of Emulsions;Emulsion‐based Encapsulation of Antioxidants;2020

4. Review on the Stability Mechanism and Application of Water‐in‐Oil Emulsions Encapsulating Various Additives;Comprehensive Reviews in Food Science and Food Safety;2019-09-17

5. Exploring the possibility of predicting long-term oxidative stability in prototype skincare formulations using various lipid oxidation initiators;International Journal of Cosmetic Science;2019-02