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Oxidation and oxidative stability in emulsions.
Ghelichi S, Hajfathalian M, Yesiltas B, Sørensen AM, García-Moreno PJ, Jacobsen C. Ghelichi S, et al. Among authors: yesiltas b. Compr Rev Food Sci Food Saf. 2023 May;22(3):1864-1901. doi: 10.1111/1541-4337.13134. Epub 2023 Mar 7. Compr Rev Food Sci Food Saf. 2023. PMID: 36880585 Review.
Lipid oxidation in emulsions: New insights from the past two decades.
Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Hennebelle M, et al. Among authors: yesiltas b. Prog Lipid Res. 2024 Jan 26;94:101275. doi: 10.1016/j.plipres.2024.101275. Online ahead of print. Prog Lipid Res. 2024. PMID: 38280491 Free article. Review.
Interfacial effects of gallate alkyl esters on physical and oxidative stability of high fat fish oil-in-water emulsions stabilized with sodium caseinate and OSA-modified starch.
Delfanian M, Yesiltas B, Moltke Sørensen AD, Ali Sahari M, Barzegar M, Ahmadi Gavlighi H, Jacobsen C. Delfanian M, et al. Among authors: yesiltas b. Food Chem. 2023 Aug 15;417:135923. doi: 10.1016/j.foodchem.2023.135923. Epub 2023 Mar 13. Food Chem. 2023. PMID: 36933428 Free article.
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