| 1 |
Chitin nanofibers improve the stability and functional performance of Pickering emulsions formed from colloidal zein
Sun GG, Liu XK, McClements DJ, Liu SL, Li B, Li Y
Journal of Colloid and Interface Science, 589, 388, 2021 |
| 2 |
Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability
Costa M, Freiria-Gandara J, Losada-Barreiro S, Paiva-Martins F, Bravo-Diaz C
Journal of Colloid and Interface Science, 562, 352, 2020 |
| 3 |
Pickering particles as interfacial reservoirs of antioxidants
Schroder A, Laguerre M, Sprakel J, Schroen K, Berton-Carabin CC
Journal of Colloid and Interface Science, 575, 489, 2020 |
| 4 |
One-step fabrication of multifunctional high internal phase pickering emulsion gels solely stabilized by a softer globular protein nanoparticle: S-Ovalbumin
Xu YT, Yang T, Liu LL, Tang CH
Journal of Colloid and Interface Science, 580, 515, 2020 |
| 5 |
Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems
Guner S, Yagiz Y, Topalcengiz Z, Kristinsson HG, Baker G, Sarnoski P, Welt BA, Simonne A, Marshall MR
Turkish Journal of Chemistry, 44(6), 1528, 2020 |
| 6 |
Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment
Yesilsu AF, Ozyurt G
Journal of Food Engineering, 240, 171, 2019 |
| 7 |
Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution
Chen WW, Sorensen KM, Engelsen SB, Sun DW, Pu HB
Journal of Food Engineering, 263, 311, 2019 |
| 8 |
Oxidative stability and physical properties of mayonnaise fortified with zein electrosprayed capsules loaded with fish oil
Miguel GA, Jacobsen C, Prieto C, Kempen PJ, Lagaron JM, Chronakis IS, Garcia-Moreno PJ
Journal of Food Engineering, 263, 348, 2019 |
| 9 |
Phenolic residues in spruce galactoglucomannans improve stabilization of oil-in-water emulsions
Lehtonen M, Merinen M, Kilpelainen PO, Xu C, Willfor SM, Mikkonen KS
Journal of Colloid and Interface Science, 512, 536, 2018 |
| 10 |
Physicochemical characterization and oxidative stability of fish oil-loaded electrosprayed capsules: Combined use of whey protein and carbohydrates as wall materials
Garcia-Moreno PJ, Pelayo A, Yu S, Busolo M, Lagaron JM, Chronakis IS, Jacobsen C
Journal of Food Engineering, 231, 42, 2018 |
