Detalhe da pesquisa
1.
Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions.
Molecules
; 26(19)2021 Oct 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-34641602
2.
Transfer of antioxidants at the interfaces of model food emulsions: distributions and thermodynamic parameters.
Org Biomol Chem
; 13(3): 876-85, 2015 Jan 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-25408193
3.
Innovative Delivery and Release Systems for Antioxidants and Other Active Substances in the Treatment of Cancer.
Pharmaceuticals (Basel)
; 16(7)2023 Jul 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-37513948
4.
Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison.
Food Chem
; 310: 125716, 2020 Apr 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-31796227
5.
Quantitative determination of alpha-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion.
J Colloid Interface Sci
; 320(1): 1-8, 2008 Apr 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-18206901
6.
Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions.
J Colloid Interface Sci
; 389(1): 1-9, 2013 Jan 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-22939258
7.
Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion.
J Colloid Interface Sci
; 370(1): 73-9, 2012 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-22284574