Concepedia

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

Marlene Costa, Josefa Freiría-Gándara, Sonia Losada‐Barreiro, Fátima Paiva‐Martins, Carlos Bravo‐Díaz

Journal of Colloid and Interface Science · 2019 · 61 citations · 23 references

References

23

Impact of Oil Type on Nanoemulsion Formation and Ostwald Ripening Stability

Tim J. Wooster, Matt Golding, Peerasak Sanguansri · Langmuir · 2008 · 827 citations

Engineering, Chemical Engineering, Colloid Science +15

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

Agriculture, Food Science, Food Chemistry +16

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

Min Hu, David Julian McClements, Eric A. Decker · Journal of Agricultural and Food Chemistry · 2003 · 457 citations

Agriculture, Food Science, Nutritional Sciences +17

Controlling molecular transport in minimal emulsions

Philipp Gruner, Birte Riechers, B. Semin et al. · Nature Communications · 2016 · 226 citations · Full text

Engineering, Bioengineering, Chemical Engineering +17

Nanoemulsions: stability and physical properties

Juan Manuel Montes-de-Oca-Ávalos, Roberto Candal, M. L. Herrera · Current Opinion in Food Science · 2017 · 210 citations · Full text

Engineering, Chemistry, Materials Science +12