Reference health
Dodecenyl succinylated alginate (DSA) as a novel dual-function emulsifier for improved fish oil-in-water emulsions
27/27 checkable references clean · checked 2026-07-23
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.
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The 27 checked references that resolve
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Interfacial and foaming properties of prolylenglycol alginates
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Maxima in Antioxidant Distributions and Efficiencies with Increasing Hydrophobicity of Gallic Acid and Its Alkyl Esters. The Pseudophase Model Interpretation of the “Cutoff Effect”
resolves10.1016/j.foodhyd.2013.02.021
Design of interfacial films to control lipid oxidation in oil-in-water emulsions
resolves10.1111/1541-4337.12097
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
resolves10.1016/j.jcis.2005.12.026
The characterisation of a novel, covalently modified, amphiphilic alginate derivative, which retains gelling and non-toxic properties
resolves10.1016/S0144-8617(00)00286-1
Alginic acids in Lessonia trabeculata: characterization by formic acid hydrolysis and FT-IR spectroscopy
resolves10.1016/j.foodchem.2014.05.053
Alginate oligosaccharides: Enzymatic preparation and antioxidant property evaluation
resolves10.1016/j.porgcoat.2013.10.019
Application of a repellent urea–siloxane hybrid coating in the oil industry
resolves10.1016/j.tifs.2007.08.001
Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
resolves10.1021/jf9026266
Chain Length Affects Antioxidant Properties of Chlorogenate Esters in Emulsion: The Cutoff Theory Behind the Polar Paradox
resolves10.1021/la053528w
Electrostatically Driven Protein Aggregation: β-Lactoglobulin at Low Ionic Strength
resolves10.1080/10408390701289292
Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability
resolves10.1111/j.1365-2621.2000.tb10596.x
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
resolves10.1016/j.biomaterials.2012.01.007
Alginate derivatization: A review of chemistry, properties and applications
resolves10.1016/S0144-8617(00)00188-0
Amphiphilic derivatives of sodium alginate and hyaluronate: synthesis and physico-chemical properties of aqueous dilute solutions
resolves10.1021/jf9907790
Determination of the Degree of Succinylation in Diverse Modified Starches by Raman Spectroscopy
resolves10.1016/j.lwt.2011.12.014
Determination of the degree of substitution of hydrolysed octenylsuccinate-derivatised starch
resolves10.1007/s12010-007-8052-8
Functionalized Alginate as Immobilization Matrix in Enantioselective l (+) Lactic Acid Production by Lactobacillus delbrucekii
resolves10.1016/S0891-5849(98)00315-3
Antioxidant activity applying an improved ABTS radical cation decolorization assay
resolves10.1111/j.1365-277X.2007.00770.x
The health benefits of omega‐3 polyunsaturated fatty acids: a review of the evidence
resolves10.1089/jmf.2004.7.387
Omega-3 (
<i>n</i>
-3) Fatty Acids in Health and Disease: Part 1—Cardiovascular Disease and Cancer
resolves10.1089/jmf.2005.8.133
Omega-3 Fatty Acids in Health and Disease: Part 2—Health Effects of Omega-3 Fatty Acids in Autoimmune Diseases, Mental Health, and Gene Expression
resolves10.1016/j.carbpol.2012.09.040
Structure and physicochemical properties of octenyl succinic anhydride modified starches: A review
resolves10.1007/s10811-011-9679-y
Effect of molecular weight on the antioxidant property of low molecular weight alginate from Laminaria japonica
The 6 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.foodhyd.2014.12.011_bib8
no DOI — not checkedOptimization of oxidative stability of omega-3 enriched foods
no DOI — not checkedEmulsion design to improve the delivery of functional lipophilic components
no DOI — not checkedMcHugh, D. J. Production, Properties and Uses of Alginates. Food and Agricultural Organization (FAO) of the United Nations. http://www.fao.org/docrep/x5822e/x5822e04.htm Retrieved November 2014.
no DOI — not checkedChallenges for the delivery of long-chain n-3 fatty acids in functional foods
no DOI — not checkedInfrared (IR) spectroscopy
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