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Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions.
Almeida J, Losada-Barreiro S, Costa M, Paiva-Martins F, Bravo-Díaz C, Romsted LS. Almeida J, et al. J Agric Food Chem. 2016 Jun 29;64(25):5274-83. doi: 10.1021/acs.jafc.6b01468. Epub 2016 Jun 15. J Agric Food Chem. 2016. PMID: 27157893
Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations.
Costa M, Freiría-Gándara J, Losada-Barreiro S, Paiva-Martins F, Aliaga C, Bravo-Díaz C. Costa M, et al. J Colloid Interface Sci. 2021 Dec 15;604:248-259. doi: 10.1016/j.jcis.2021.06.101. Epub 2021 Jul 1. J Colloid Interface Sci. 2021. PMID: 34271487 Free article.
43 results