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For: Zhu X, Ye A, Teo HJ, Lim SJ, Singh H. Oxidative stability of fish oil-in-water emulsions under high-pressure treatment. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12462] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Gharibzahedi SMT, Hernández-Ortega C, Welti-Chanes J, Putnik P, Barba FJ, Mallikarjunan K, Escobedo-Avellaneda Z, Roohinejad S. High pressure processing of food-grade emulsion systems: Antimicrobial activity, and effect on the physicochemical properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.012] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
2
Chen X, Li W, Zhao Q, Selomulya C, Zhu X, Xiong H. Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1727-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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