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Distributions of α- and δ-TOCopherol in Intact Olive and Soybean Oil-in-Water Emulsions at Various Acidities: A Test of the Sensitivity of the Pseudophase Kinetic Model.
Fernández-Ventoso L, Toba-Pérez A, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C. Fernández-Ventoso L, et al. Among authors: paiva martins f. Antioxidants (Basel). 2022 Dec 16;11(12):2477. doi: 10.3390/antiox11122477. Antioxidants (Basel). 2022. PMID: 36552687 Free PMC article.
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
55 results