Concepedia
Food Chemistry · 2019 · 87 citations · 19 references
Natural SciencesBiochemistryChemistryPhysical ChemistryPolymer ChemistryEmulsion FormationEmulsion FormulationEmulsion RheologyFood EmulsionsEmulsion BehaviorOil-in-water Emulsion SystemsStabilization Of Emulsions
19
Fucoxanthin from edible seaweed, Undaria pinnatifida, shows antiobesity effect through UCP1 expression in white adipose tissues
H. Maeda, Masashi Hosokawa, Tokutake Sashima et al. · Biochemical and Biophysical Research Communications · 2005 · 631 citations
Life Sciences, Biochemistry, Botany +15
Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type
Cheng Qian, Eric A. Decker, Hang Xiao et al. · Food Chemistry · 2011 · 499 citations
Pharmacy, Chemistry, Food Science +17
Fucoxanthin content and antioxidant properties of Undaria pinnatifida
Adah Yee Chuen Fung, Nazimah Hamid, Jun Lu · Food Chemistry · 2012 · 226 citations
Life Sciences, Botany, Plant Sciences +16
Oxidative degradation kinetics of lycopene, lutein, and 9‐<i>cis</i> and all‐<i>trans</i> β‐carotene
Laurie Henry, George L. Catignani, Steven J. Schwartz · Journal of the American Oil Chemists Society · 1998 · 180 citations
Agriculture, Biochemistry, Food Science +13
Factors Affecting Lycopene Oxidation in Oil-in-Water Emulsions
Caitlin S Boon, Zhimin Xu, Xiaohua Yue et al. · Journal of Agricultural and Food Chemistry · 2008 · 152 citations
Agriculture, Food Science, Nutritional Sciences +15