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Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil
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Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
The 40 checked references that resolve
resolves10.1016/j.foodres.2016.10.029
Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage
resolves10.1016/j.foodchem.2020.127433
Effects of exogenous application of citrulline on prolonged water stress damages in hyssop (Hyssopus officinalis L.): Antioxidant activity, biochemical indices, and essential oils profile
resolves10.1016/j.ijbiomac.2023.123557
Effect of ultrasound-assisted cold plasma pretreatment on cell wall polysaccharides distribution and extraction of phenolic compounds from hyssop (Hyssopus officinalis L.)
resolves10.1016/j.jfoodeng.2020.110101
Chia seed mucilage as a potential encapsulating agent of a natural food dye
resolves10.1016/j.jfoodeng.2015.07.025
Encapsulation of elderberry extract into phospholipid nanoparticles
resolves10.1016/j.foodres.2018.09.040
Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures
resolves10.1016/j.foodchem.2017.04.153
Nanoencapsulation of chia seed oil with chia mucilage (Salvia hispanica L.) as wall material: Characterization and stability evaluation
resolves10.1016/j.ijbiomac.2020.06.023
Electrospun chia seed mucilage/PVA encapsulated with green cardamonmum essential oils: Antioxidant and antibacterial property
resolves10.1016/j.foodres.2018.03.043
Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates
resolves10.1016/j.ifset.2021.102724
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation
resolves10.1016/j.foodhyd.2021.106600
Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
resolves10.1016/j.foodchem.2020.127501
Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil
resolves10.1016/j.jfoodeng.2015.06.022
Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate
resolves10.1016/j.foodchem.2018.07.217
Encapsulation of grape seed phenolic-rich extract within W/O/W emulsions stabilized with complexed biopolymers: Evaluation of their stability and release
resolves10.1016/j.jfoodeng.2017.10.006
Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces
resolves10.1016/j.crfs.2020.03.002
Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying
resolves10.1016/j.foodchem.2021.130918
Co-delivery of insulin and quercetin in W/O/W double emulsions stabilized by different hydrophilic emulsifiers
resolves10.1016/j.ijbiomac.2018.04.038
Nanoencapsulation of lemon essential oil in Chitosan-Hicap system. Part 1: Study on its physical and structural characteristics
resolves10.1016/j.foodhyd.2020.106077
Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying
resolves10.1016/j.foodchem.2019.125171
Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid
resolves10.1016/j.jfoodeng.2022.111259
Fabrication of gelatin-EGCG-pectin ternary complex stabilized W/O/W double emulsions by ultrasonic emulsification: Physicochemical stability, rheological properties and structure
resolves10.1016/j.foodres.2020.109273
Impact of fat crystallization on the resistance of W/O/W emulsions to osmotic stress: Potential for temperature-triggered release
resolves10.1016/j.foodchem.2018.07.099
Nanoencapsulation improved water solubility and color stability of carotenoids extracted from Cantaloupe melon (Cucumis melo L.)
resolves10.1016/j.foodchem.2015.03.021
Optimization of the canola oil based vitamin E nanoemulsions stabilized by food grade mixed surfactants using response surface methodology
resolves10.1016/j.foodchem.2015.05.115
Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil
resolves10.1016/j.foodchem.2018.05.117
Oxidative stability of flaxseed oil: Effect of hydrophilic, hydrophobic and intermediate polarity antioxidants
resolves10.1016/j.lwt.2017.12.054
Stabilization of W/O/W multiple emulsion loaded with Hibiscus sabdariffa extract through protein-polysaccharide complexes
resolves10.1016/j.ijbiomac.2019.08.205
Chia seed (Salvia hispanica L.) mucilage (a heteropolysaccharide): Functional, thermal, rheological behaviour and its utilization
resolves10.1016/j.foodres.2020.109376
Recent advances in improving stability of food emulsion by plant polysaccharides
resolves10.1016/j.tifs.2019.07.030
Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation
resolves10.1016/j.foodchem.2019.126139
Improving the oxidative stability and lengthening the shelf life of DHA algae oil with composite antioxidants
resolves10.1016/j.foodhyd.2016.06.023
Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80
resolves10.1016/j.foodhyd.2018.10.052
Encapsulation of garlic extract using complex coacervation with whey protein isolate and chitosan as wall materials followed by spray drying
resolves10.1016/j.foodhyd.2016.11.008
Emulsion-templated liquid oil structuring with soy protein and soy protein: κ-carrageenan complexes
resolves10.1016/j.carbpol.2015.09.035
Molecular and functional characteristics of purified gum from Australian chia seeds
resolves10.1016/j.foodhyd.2020.106075
pH-induced conformational changes and interfacial dilatational rheology of soy protein isolated/soy hull polysaccharide complex and its effects on emulsion stabilization
resolves10.1016/j.foodhyd.2019.105490
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
resolves10.1016/j.lwt.2017.10.055
Effects of a natural antioxidant, polyphenol-rich rosemary (Rosmarinus officinalis L.) extract, on lipid stability of plant-derived omega-3 fatty-acid rich oil
resolves10.1016/j.carbpol.2020.116712
Fabrication and characterization of Pickering emulsion stabilized by soy protein isolate-chitosan nanoparticles
resolves10.1016/j.lwt.2019.01.013
Improved freeze-thaw stability of o/w emulsions prepared with soybean protein isolate modified by papain and transglutaminase
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