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The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions.
- Published in:
- Colloids & Interfaces, 2023, v. 7, n. 3, p. 60, doi. 10.3390/colloids7030060
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- Article
Physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with combinations of sodium caseinate and sodium alginate.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 11, p. n/a, doi. 10.1002/ejlt.201600484
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- Article
Interlaboratory study on lipid oxidation during accelerated storage trials with rapeseed and sunflower oil analyzed by conjugated dienes as primary oxidation products.
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- European Journal of Lipid Science & Technology, 2023, v. 125, n. 10, p. 1, doi. 10.1002/ejlt.202300067
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- Article
Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions.
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- Marine Drugs, 2022, v. 20, n. 12, p. 739, doi. 10.3390/md20120739
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- Article
Oxidation and oxidative stability in emulsions.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 1864, doi. 10.1111/1541-4337.13134
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- Article
Screening for Metal-Chelating Activity in Potato Protein Hydrolysates Using Surface Plasmon Resonance and Peptidomics.
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- Antioxidants, 2024, v. 13, n. 3, p. 346, doi. 10.3390/antiox13030346
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- Article
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream.
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- Antioxidants, 2023, v. 12, n. 8, p. 1622, doi. 10.3390/antiox12081622
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- Article
AnOxPePred: using deep learning for the prediction of antioxidative properties of peptides.
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- Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-78319-w
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- Article
Comparison of Three Methods for Extraction of Volatile Lipid Oxidation Products from Food Matrices for GC-MS Analysis.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 7, p. 929, doi. 10.1007/s11746-016-2837-2
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- Article
Metal‐chelating antioxidant peptides: Biosensor screening methods as alternatives to the ferrozine assay.
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- Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 9, p. 827, doi. 10.1002/aocs.12834
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- Article
Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate.
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- Foods, 2021, v. 10, n. 12, p. 2977, doi. 10.3390/foods10122977
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- Article
Effects of the Reactive Moiety of Phenolipids on Their Antioxidant Efficiency in Model Emulsified Systems.
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- Foods, 2021, v. 10, n. 5, p. 1028, doi. 10.3390/foods10051028
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- Article
Polyphenolic Antioxidants in Lipid Emulsions: Partitioning Effects and Interfacial Phenomena.
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- Foods, 2021, v. 10, n. 3, p. 539, doi. 10.3390/foods10030539
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- Article