Detalhe da pesquisa
1.
Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids.
J Sci Food Agric;
99(6): 2957-2965, 2019 Apr.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30471119
2.
Double emulsions for iron encapsulation: is a high concentration of lipophilic emulsifier ideal for physical and chemical stability?
J Sci Food Agric;
99(10): 4540-4549, 2019 Aug 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-30868581
3.
Food-grade micro-encapsulation systems that may induce satiety via delayed lipolysis: A review.
Crit Rev Food Sci Nutr;
57(10): 2218-2244, 2017 Jul 03.
Artigo
em Inglês
| MEDLINE
| ID: mdl-26252442
4.
Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties.
Soft Matter;
13(17): 3190-3198, 2017 May 03.
Artigo
em Inglês
| MEDLINE
| ID: mdl-28397896
5.
Convective mass transport dominates surfactant adsorption in a microfluidic Y-junction.
Soft Matter;
12(44): 9025-9029, 2016 Nov 09.
Artigo
em Inglês
| MEDLINE
| ID: mdl-27768151
6.
Effect of Nonprotein Components for Lipid Oxidation in Emulsions Stabilized by Plant Protein Extracts.
ACS Food Sci Technol;
4(4): 926-934, 2024 Apr 19.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38660053
7.
Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions.
Food Res Int;
188: 114341, 2024 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38823851
8.
Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics.
Sci Rep;
14(1): 8895, 2024 Apr 17.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38632267
9.
Lipid oxidation in emulsions: New insights from the past two decades.
Prog Lipid Res;
94: 101275, 2024 Apr.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38280491
10.
Oleofoams: The impact of formulating air-in-oil systems from a lipid oxidation perspective.
Curr Res Food Sci;
8: 100690, 2024.
Artigo
em Inglês
| MEDLINE
| ID: mdl-38328464
11.
Targeting Interfacial Location of Phenolic Antioxidants in Emulsions: Strategies and Benefits.
Annu Rev Food Sci Technol;
14: 63-83, 2023 03 27.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36972155
12.
Design insights for upscaling spontaneous microfluidic emulsification devices based on behavior of the Upscaled Partitioned EDGE device.
Food Res Int;
164: 112365, 2023 02.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36738018
13.
Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that's the question.
Food Chem;
405(Pt B): 134992, 2023 Mar 30.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36436238
14.
Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions.
J Colloid Interface Sci;
652(Pt B): 1994-2004, 2023 Dec 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-37690307
15.
Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects.
J Agric Food Chem;
71(11): 4717-4728, 2023 Mar 22.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36892016
16.
Comparison of the effect of various sources of saturated fatty acids on infant follow-on formulas oxidative stability and nutritional profile.
Food Chem;
429: 136854, 2023 Dec 15.
Artigo
em Inglês
| MEDLINE
| ID: mdl-37531873
17.
In vitro digestion of high-lipid emulsions: towards a critical interpretation of lipolysis.
Food Funct;
14(24): 10868-10881, 2023 Dec 11.
Artigo
em Inglês
| MEDLINE
| ID: mdl-37987232
18.
A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation.
Food Res Int;
160: 111621, 2022 10.
Artigo
em Inglês
| MEDLINE
| ID: mdl-36076435
19.
Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions.
Food Chem;
387: 132880, 2022 Sep 01.
Artigo
em Inglês
| MEDLINE
| ID: mdl-35395479
20.
Interfacial protein-protein displacement at fluid interfaces.
Adv Colloid Interface Sci;
305: 102691, 2022 Jul.
Artigo
em Inglês
| MEDLINE
| ID: mdl-35533557