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For: Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. J Agric Food Chem 2018;66:3939-3948. [PMID: 29629560 DOI: 10.1021/acs.jafc.8b00677] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Number Cited by Other Article(s)
1
Steiner K, Josef Schmolz J, Hoang F, Wolf H, Seiser S, Elbe-Bürger A, Klang V. Surfactants for stabilization of dermal emulsions and their skin compatibility under UVA irradiation: Diacyl phospholipids and polysorbate 80 result in high viability rates of primary human skin cells. Int J Pharm 2024;653:123903. [PMID: 38350500 DOI: 10.1016/j.ijpharm.2024.123903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/25/2024] [Accepted: 02/09/2024] [Indexed: 02/15/2024]
2
Migration of tocopherols from the oil phase to the oil-water interface using phospholipids improved the oxidative stability of O/W emulsions. Food Chem 2023;414:135719. [PMID: 36808031 DOI: 10.1016/j.foodchem.2023.135719] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 02/05/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023]
3
Ma G, Wang Y, Li Y, Zhang L, Gao Y, Li Q, Yu X. Antioxidant properties of lipid concomitants in edible oils: A review. Food Chem 2023;422:136219. [PMID: 37148851 DOI: 10.1016/j.foodchem.2023.136219] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 04/04/2023] [Accepted: 04/18/2023] [Indexed: 05/08/2023]
4
Hwang HS, Winkler-Moser JK. Bicarbonates and carbonates as antioxidants in vegetable oils at frying temperatures. J Food Sci 2023;88:717-731. [PMID: 36576154 DOI: 10.1111/1750-3841.16442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 11/30/2022] [Accepted: 12/12/2022] [Indexed: 12/29/2022]
5
Bayram I, Decker EA. Underlying mechanisms of synergistic antioxidant interactions during lipid oxidation. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
6
Athanasiadis V, Chatzimitakos T, Kalompatsios D, Palaiogiannis D, Makrygiannis I, Bozinou E, Lalas SI. Evaluation of the Efficacy and Synergistic Effect of α- and δ-Tocopherol as Natural Antioxidants in the Stabilization of Sunflower Oil and Olive Pomace Oil during Storage Conditions. Int J Mol Sci 2023;24:ijms24021113. [PMID: 36674630 PMCID: PMC9864270 DOI: 10.3390/ijms24021113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/09/2023]  Open
7
Decker EA, Villeneuve P. Impact of processing on the oxidative stability of oil bodies. Crit Rev Food Sci Nutr 2023;64:6001-6015. [PMID: 36600584 DOI: 10.1080/10408398.2022.2160963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
8
Liu C, Wang W, Zhang H, Luo S, Wang X, Wang L, Yu D. Effects of α-Tocopherol, β-Carotene and Epigallocatechin Gallate on the Oxidative Stability of Sunflower Oil. J Oleo Sci 2023;72:521-531. [PMID: 37121677 DOI: 10.5650/jos.ess22348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]  Open
9
Culler MD, Bayram I, Decker EA. Enzymatic Modification of Lecithin for Improved Antioxidant Activity in Combination with Tocopherol in Emulsions and Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022;70:13404-13412. [PMID: 36215731 DOI: 10.1021/acs.jafc.2c05182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
10
Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
11
The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion. Foods 2022;11:foods11152226. [PMID: 35892810 PMCID: PMC9332202 DOI: 10.3390/foods11152226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022]  Open
12
Hwang H, Winkler‐Moser JK, Liu SX. Antioxidant activity of amino acid sodium and potassium salts in vegetable oils at frying temperatures. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
13
Liu R, Xu Y, Zhang T, Gong M, Liu R, Chang M, Wang X. Interactions between liposoluble antioxidants: A critical review. Food Res Int 2022;155:111104. [DOI: 10.1016/j.foodres.2022.111104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 11/04/2022]
14
Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions. Foods 2022;11:foods11071014. [PMID: 35407101 PMCID: PMC8997968 DOI: 10.3390/foods11071014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/07/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023]  Open
15
Uribe E, Gómez-Pérez LS, Pasten A, Pardo C, Puente L, Vega-Galvez A. Assessment of refractive window drying of physalis (Physalis peruviana L.) puree at different temperatures: drying kinetic prediction and retention of bioactive components. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01373-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
16
Zhou X, Zhao J, Zhao X, Sun R, Sun C, Hou D, Zhang X, Jiang L, Hou J, Jiang Z. Oil bodies extracted from high-oil soybeans (Glycine max) exhibited higher oxidative and physical stability than oil bodies from high-protein soybeans. Food Funct 2022;13:3271-3282. [PMID: 35237775 DOI: 10.1039/d1fo03934b] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
17
Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
18
Liu S, Ye TT, Liu X, Wang ZC, Chen DW. Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112284] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
19
Wei R, Zhao S, Zhang L, Feng L, Zhao C, An Q, Bao Y, Zhang L, Zheng J. Upper digestion fate of citrus pectin-stabilized emulsion: An interfacial behavior perspective. Carbohydr Polym 2021;264:118040. [PMID: 33910723 DOI: 10.1016/j.carbpol.2021.118040] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/03/2021] [Accepted: 04/04/2021] [Indexed: 10/21/2022]
20
Farooq S, Abdullah, Zhang H, Weiss J. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil-water interface of food emulsions. Compr Rev Food Sci Food Saf 2021;20:4250-4277. [PMID: 34190411 DOI: 10.1111/1541-4337.12792] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/07/2021] [Accepted: 05/23/2021] [Indexed: 11/27/2022]
21
Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion. Foods 2021;10:foods10061400. [PMID: 34204278 PMCID: PMC8234661 DOI: 10.3390/foods10061400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/30/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022]  Open
22
Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio. Foods 2021;10:foods10061293. [PMID: 34199864 PMCID: PMC8230301 DOI: 10.3390/foods10061293] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/25/2021] [Accepted: 05/31/2021] [Indexed: 12/05/2022]  Open
23
Kergomard J, Paboeuf G, Barouh N, Villeneuve P, Schafer O, Wooster TJ, Bourlieu C, Vié V. Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies. Food Chem 2021;360:129880. [PMID: 33989883 DOI: 10.1016/j.foodchem.2021.129880] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 01/12/2023]
24
Dong H, Yin X, Wusigale, Cheng H, Choijilsuren N, Chen X, Liang L. Antioxidant activity and stability of α‐tocopherol, resveratrol and epigallocatechin‐3‐gallate in mixture and complexation with bovine serum albumin. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14804] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
25
Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise. Antioxidants (Basel) 2020;9:antiox9121278. [PMID: 33333764 PMCID: PMC7765159 DOI: 10.3390/antiox9121278] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/11/2020] [Accepted: 12/13/2020] [Indexed: 12/02/2022]  Open
26
Daoud S, Bou-Maroun E, Waschatko G, Horemans B, Mestdagh R, Billecke N, Cayot P. Detection of Lipid Oxidation in Infant Formulas: Application of Infrared Spectroscopy to Complex Food Systems. Foods 2020;9:E1432. [PMID: 33050270 PMCID: PMC7599773 DOI: 10.3390/foods9101432] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 09/27/2020] [Accepted: 09/30/2020] [Indexed: 12/16/2022]  Open
27
Angkuratipakorn T, Chung C, Koo CK, Mundo JLM, McClements DJ, Decker EA, Singkhonrat J. Development of food-grade Pickering oil-in-water emulsions: Tailoring functionality using mixtures of cellulose nanocrystals and lauric arginate. Food Chem 2020;327:127039. [DOI: 10.1016/j.foodchem.2020.127039] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 05/08/2020] [Accepted: 05/10/2020] [Indexed: 11/27/2022]
28
Pei Y, Deng Q, McClements DJ, Li J, Li B. Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09641-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
29
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions. Food Chem 2019;289:490-499. [DOI: 10.1016/j.foodchem.2019.03.087] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/17/2019] [Accepted: 03/18/2019] [Indexed: 01/09/2023]
30
Xu N, Shanbhag AG, Li B, Angkuratipakorn T, Decker EA. Impact of Phospholipid-Tocopherol Combinations and Enzyme-Modified Lecithin on the Oxidative Stability of Bulk Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:7954-7960. [PMID: 31199635 DOI: 10.1021/acs.jafc.9b02520] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
31
Strategies to increase the oxidative stability of cold pressed oils. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.046] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
32
Rohfritsch Z, Schafer O, Giuffrida F. Analysis of Oxidative Carbonyl Compounds by UPLC-High-Resolution Mass Spectrometry in Milk Powder. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019;67:3511-3520. [PMID: 30813718 DOI: 10.1021/acs.jafc.9b00674] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
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