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Formation, stability and properties of multilayer emulsions for application in the food industry

Advances in colloid and interface science, 2006-12, Vol.128, p.227-248

2006

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Nanoemulsions: Formulation, Applications, and Characterization

1, 2018

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Biopolymer-Based Delivery Systems: Challenges and Opportunities

Current topics in medicinal chemistry, 2016-01, Vol.16 (9), p.1026-1039

2016

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Factors Influencing the Chemical Stability of Carotenoids in Foods

Critical reviews in food science and nutrition, 2010-06, Vol.50 (6), p.515-532

2010

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Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2018-04, Vol.66 (15), p.3939-3948

2018

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Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions

Food chemistry, 2021-03, Vol.339, p.127898-127898, Article 127898

2021

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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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Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

Journal of agricultural and food chemistry, 2009-04, Vol.57 (7), p.2969-2976

2009

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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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Theoretical Analysis of Factors Affecting the Formation and Stability of Multilayered Colloidal Dispersions

Langmuir, 2005-10, Vol.21 (21), p.9777-9785

McClements, D. Julian

2005

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Colloidal Stability of Magnetic Iron Oxide Nanoparticles: Influence of Natural Organic Matter and Synthetic Polyelectrolytes

Langmuir, 2011-07, Vol.27 (13), p.8036-8043

2011

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Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

Critical reviews in food science and nutrition, 2008-06, Vol.48 (6), p.496-511

2008

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Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2020-01, Vol.68 (2), p.567-573

2020

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Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

Food chemistry, 2011-12, Vol.129 (3), p.854-859

2011

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Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

Langmuir, 2010-06, Vol.26 (12), p.9827-9834

2010

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Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

Journal of agricultural and food chemistry, 2021-01, Vol.69 (2), p.750-755

2021

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An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2012-03, Vol.60 (10), p.2692-2700

2012

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New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles

Journal of agricultural and food chemistry, 2012-04, Vol.60 (13), p.3524-3532

2012

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Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency

Food chemistry, 2016-12, Vol.213, p.457-461

2016

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Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2009-08, Vol.57 (15), p.7112-7117

2009

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Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

Journal of agricultural and food chemistry, 2003-03, Vol.51 (6), p.1696-1700

2003

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Interactions between α‑Tocopherol and Rosmarinic Acid and Its Alkyl Esters in Emulsions: Synergistic, Additive, or Antagonistic Effect?

Journal of agricultural and food chemistry, 2012-10, Vol.60 (41), p.10320-10330

2012

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Influence of pH, Ionic Strength, and Temperature on Self-Association and Interactions of Sodium Dodecyl Sulfate in the Absence and Presence of Chitosan

Langmuir, 2005-01, Vol.21 (1), p.79-86

2005

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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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Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2009-04, Vol.57 (7), p.2993-2998

2009

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Formation, stability and properties of multilayer emulsions for application in the food industry

Nanoemulsions: Formulation, Applications, and Characterization

Biopolymer-Based Delivery Systems: Challenges and Opportunities

Factors Influencing the Chemical Stability of Carotenoids in Foods

Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions

Comparing DPPP fluorescence and UV based methods to assess oxidation degree of krill oil-in-water emulsions

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

Relationships between Free Radical Scavenging and Antioxidant Activity in Foods

Role of Physical Structures in Bulk Oils on Lipid Oxidation

Theoretical Analysis of Factors Affecting the Formation and Stability of Multilayered Colloidal Dispersions

Colloidal Stability of Magnetic Iron Oxide Nanoparticles: Influence of Natural Organic Matter and Synthetic Polyelectrolytes

Recent Advances in Edible Coatings for Fresh and Minimally Processed Fruits

Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions

Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

Fabrication and Morphological Characterization of Biopolymer Particles Formed by Electrostatic Complexation of Heat Treated Lactoferrin and Anionic Polysaccharides

Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions

An Investigation of the Versatile Antioxidant Mechanisms of Action of Rosmarinate Alkyl Esters in Oil-in-Water Emulsions

New Insights into the Role of Iron in the Promotion of Lipid Oxidation in Bulk Oils Containing Reverse Micelles

Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency

Prooxidant Mechanisms of Free Fatty Acids in Stripped Soybean Oil-in-Water Emulsions

Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

Interactions between α‑Tocopherol and Rosmarinic Acid and Its Alkyl Esters in Emulsions: Synergistic, Additive, or Antagonistic Effect?

Influence of pH, Ionic Strength, and Temperature on Self-Association and Interactions of Sodium Dodecyl Sulfate in the Absence and Presence of Chitosan

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

Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions

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