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Preparation of Pickering Flaxseed Oil-in-Water Emulsion Stabilized by Chitosan-Myristic Acid Nanogels and Investigation of Its Oxidative Stability in Presence of Clove Essential Oil as Antioxidant
Food Biophysics
◽
10.1007/s11483-019-09612-z
◽
2019
◽
Vol 15
(2)
◽
pp. 216-228
◽
Cited By ~ 4
Author(s):
Elnaz Hosseini
◽
Ahmad Rajaei
◽
Meisam Tabatabaei
◽
Afshin Mohsenifar
◽
Kambiz Jahanbin
Keyword(s):
Essential Oil
◽
Oxidative Stability
◽
Myristic Acid
◽
Flaxseed Oil
◽
Water Emulsion
◽
Oil In Water
◽
Clove Essential Oil
◽
Oil In Water Emulsion
Download Full-text
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References
Effect of Essential Oil and Aqueous Extract of Ginger (Zingiber Officinale) on Oxidative Stability of Fish oil-in-Water Emulsion
Journal of Food Processing & Technology
◽
10.4172/2157-7110.1000412
◽
2014
◽
Vol 06
(01)
◽
Cited By ~ 1
Author(s):
Jeya Kumari A Venkateshwarlu G
Keyword(s):
Essential Oil
◽
Fish Oil
◽
Oxidative Stability
◽
Aqueous Extract
◽
Zingiber Officinale
◽
Water Emulsion
◽
Oil In Water
◽
Oil In Water Emulsion
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Laccase cross-linking of sonicated α-Lactalbumin improves physical and oxidative stability of CLA oil in water emulsion
Ultrasonics Sonochemistry
◽
10.1016/j.ultsonch.2020.105365
◽
2021
◽
Vol 71
◽
pp. 105365
Author(s):
Abdul Qayum
◽
Meng Li
◽
Ruijie Shi
◽
Akhunzada Bilawal
◽
Munkh-Amgalan Gantumur
◽
...
Keyword(s):
Oxidative Stability
◽
Cross Linking
◽
Water Emulsion
◽
Oil In Water
◽
Oil In Water Emulsion
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Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
Food Chemistry
◽
10.1016/j.foodchem.2020.128141
◽
2021
◽
Vol 341
◽
pp. 128141
Author(s):
Betül Yesiltas
◽
Pedro J. García-Moreno
◽
Ann-Dorit M. Sørensen
◽
Alyssa M. Soria Caindec
◽
Grethe Hyldig
◽
...
Keyword(s):
Fish Oil
◽
Oxidative Stability
◽
High Fat
◽
Water Emulsion
◽
Oil In Water
◽
Oil In Water Emulsion
Download Full-text
Effect of Addition Level of Samnamul-Peppermint Mixture on the Consumer Acceptance and Lipid Oxidative Stability of Soybean Oil-in-Water Emulsion
Korean Journal of Food and Cookery Science
◽
10.9724/kfcs.2018.34.5.527
◽
2018
◽
Vol 34
(5)
◽
pp. 527-532
Author(s):
Kyong-Ae Lee
◽
Eunok Choe
Keyword(s):
Soybean Oil
◽
Oxidative Stability
◽
Consumer Acceptance
◽
Water Emulsion
◽
Oil In Water
◽
Oil In Water Emulsion
◽
Addition Level
Download Full-text
Comparison of essential oil enriched with ultrafiltration method and extraction method respectively from essential oil-in-water emulsion of Citri Reticulatae Pericarpium Viride by GC-MS
China Journal of Chinese Materia Medica
◽
10.4268/cjcmm20111910
◽
2011
◽
Author(s):
YIN Ailing
Keyword(s):
Essential Oil
◽
Extraction Method
◽
Water Emulsion
◽
Oil In Water
◽
Oil In Water Emulsion
Download Full-text
Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion
Food Science and Biotechnology
◽
10.1007/s10068-018-0345-x
◽
2018
◽
Vol 27
(4)
◽
pp. 947-956
◽
Cited By ~ 1
Author(s):
Seo Yeong Gim
◽
Jinyeong Jung
◽
YongJun Kwon
◽
Mi-Ja Kim
◽
GeunHyung Kim
◽
...
Keyword(s):
Oxidative Stability
◽
Water Emulsion
◽
Bulk Oil
◽
Oil In Water
◽
Oil In Water Emulsion
Download Full-text
Effects of Metal Chelator, Sodium Azide, and Superoxide Dismutase on the Oxidative Stability in Riboflavin-Photosensitized Oil-in-Water Emulsion Systems
Journal of Agricultural and Food Chemistry
◽
10.1021/jf2001537
◽
2011
◽
Vol 59
(11)
◽
pp. 6271-6276
◽
Cited By ~ 39
Author(s):
JaeHwan Lee
◽
Eric A. Decker
Keyword(s):
Superoxide Dismutase
◽
Oxidative Stability
◽
Sodium Azide
◽
Water Emulsion
◽
Metal Chelator
◽
Oil In Water
◽
Emulsion Systems
◽
Oil In Water Emulsion
Download Full-text
Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix
Journal of Ginseng Research
◽
10.1016/j.jgr.2017.04.002
◽
2018
◽
Vol 42
(3)
◽
pp. 320-326
Author(s):
Sang-Jun Lee
◽
Sumi Oh
◽
Mi-Ja Kim
◽
Gun-Sub Sim
◽
Tae Wha Moon
◽
...
Keyword(s):
Oxidative Stability
◽
Red Ginseng
◽
Water Emulsion
◽
Bulk Oil
◽
Oil In Water
◽
Oil In Water Emulsion
◽
Emulsion Matrix
Download Full-text
Physiochemical properties of short‐term frying oil for chicken wing and its oxidative stability in an oil‐in‐water emulsion
Food Science & Nutrition
◽
10.1002/fsn3.1355
◽
2019
◽
Vol 8
(1)
◽
pp. 668-674
Author(s):
He Jiang
◽
Wenwei Chen
◽
Zhenbao Jia
◽
Fei Tao
Keyword(s):
Oxidative Stability
◽
Frying Oil
◽
Short Term
◽
Water Emulsion
◽
Physiochemical Properties
◽
Oil In Water
◽
Oil In Water Emulsion
Download Full-text
Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability
Carbohydrate Polymers
◽
10.1016/j.carbpol.2019.01.008
◽
2019
◽
Vol 210
◽
pp. 47-55
◽
Cited By ~ 19
Author(s):
Majid Atarian
◽
Ahmad Rajaei
◽
Meisam Tabatabaei
◽
Afshin Mohsenifar
◽
Hojatolah Bodaghi
Keyword(s):
Stearic Acid
◽
Oxidative Stability
◽
Sunflower Oil
◽
Water Emulsion
◽
Oil In Water
◽
Oil In Water Emulsion
Download Full-text
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