Influence of formulation on the oxidative stability of water-in-oil emulsions

Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride–methanol

William R. Morrison, Lloyd M. Smith · Journal of Lipid Research · 1964 · 5.9K citations · Full text

Review. Recent advances in lipid oxidation

E. N. Frankel · Journal of the Science of Food and Agriculture · 1991 · 531 citations

Food Chemistry, Food Preservatives, Tba Test +13

Ostwald Ripening and Related Phenomena

Alexey Kabalnov · Journal of Dispersion Science and Technology · 2001 · 293 citations

Colloid Chemistry, Engineering, Physicochemical Analysis +14

Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils

Afaf Kamal‐Eldin · European Journal of Lipid Science and Technology · 2006 · 291 citations

Food Chemistry, Lipid Analysis, Antioxidant Behavior +12

Highly Concentrated Water-in-Oil Emulsions: Influence of Electrolyte on Their Properties and Stability

Michael P. Aronson, Michael F. Petko · Journal of Colloid and Interface Science · 1993 · 194 citations

Food Colloid, Chemical Engineering, Chemical Enhanced Oil Recovery +6