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Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

Journal of food science, 2007-10, Vol.72 (8), p.R109-R124

2007

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Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

Meat science, 2009-11, Vol.83 (3), p.412-416

2009

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Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate

Journal of food science, 2007-11, Vol.72 (9), p.E518-E524

2007

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Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)

Journal of food science, 2004-06, Vol.69 (5), p.C356-C362

2004

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Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

Meat science, 2010-04, Vol.84 (4), p.718-726

2010

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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Meat science, 2006, Vol.72 (1), p.18-24

2006

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Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Journal of food science, 2008-04, Vol.73 (3), p.C167-C172

2008

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Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets

Food hydrocolloids, 2007, Vol.21 (4), p.516-526

2007

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Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability

Trends in Food Science & Technology, 1998-06, Vol.9 (6), p.241-248

Decker, E.A

1998

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Antioxidant Activity of Whey in a Salmon Oil Emulsion

Journal of food science, 2000-11, Vol.65 (8), p.1325-1329

2000

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Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

Food research international, 2007-07, Vol.40 (6), p.770-781

2007

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Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part A)

Journal of food science, 2004-06, Vol.69 (5), p.C351-C355

2004

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Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Food hydrocolloids, 2006-07, Vol.20 (5), p.607-618

2006

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Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions

Journal of food science, 2003-08, Vol.68 (6), p.1952-1957

2003

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Role of Physical Structures in Bulk Oils on Lipid Oxidation

Critical reviews in food science and nutrition, 2007-01, Vol.47 (3), p.299-317

2007

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Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork

Meat science, 1997-08, Vol.46 (4), p.349-355

1997

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The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles

Food chemistry, 2006-04, Vol.95 (4), p.591-599

2006

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Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2005-12, Vol.53 (26), p.10248-10253

2005

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

Journal of food science, 2000-11, Vol.65 (8), p.1270-1282

2000

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Properties and stability of oil-in-water emulsions stabilized by fish gelatin

Food hydrocolloids, 2006, Vol.20 (5), p.596-606

2006

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Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique

Food hydrocolloids, 2005-03, Vol.19 (2), p.209-220

2005

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Antioxidant Mechanisms of Caseinophosphopeptides and Casein Hydrolysates and Their Application in Ground Beef

Journal of agricultural and food chemistry, 2004-12, Vol.52 (26), p.8208-8213

2004

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Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model

Food hydrocolloids, 2006-08, Vol.20 (6), p.800-809

2006

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Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion

Meat science, 1997-06, Vol.46 (2), p.181-190

1997

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Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2004-07, Vol.52 (14), p.4558-4564

2004

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Emulsion-Based Delivery Systems for Lipophilic Bioactive Components

Suitability of saturated aldehydes as lipid oxidation markers in washed turkey meat

Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate

Oxidative stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part B)

Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Chemical and Physical Stability of Protein and Gum Arabic-Stabilized Oil-in-Water Emulsions Containing Limonene

Formation of colloidosomes by adsorption of small charged oil droplets onto the surface of large oppositely charged oil droplets

Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability

Antioxidant Activity of Whey in a Salmon Oil Emulsion

Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase

Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential omega-3 fatty acid delivery systems (part A)

Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions

Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions

Role of Physical Structures in Bulk Oils on Lipid Oxidation

Influence of sodium chloride on antioxidant enzyme activity and lipid oxidation in frozen ground pork

The effect of metal ions on lipid oxidation, colour and physicochemical properties of cuttlefish ( Sepia pharaonis) subjected to multiple freeze–thaw cycles

Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions

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

Properties and stability of oil-in-water emulsions stabilized by fish gelatin

Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique

Antioxidant Mechanisms of Caseinophosphopeptides and Casein Hydrolysates and Their Application in Ground Beef

Preliminary study of the influence of dietary fiber on the properties of oil-in-water emulsions passing through an in vitro human digestion model

Lipid oxidation induced by oxymyoglobin and metmyoglobin with involvement of H2O2 and superoxide anion

Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

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