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Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
inferredcites →https://doi.org/10.1006/jcis.1997.4939openalex-snapshot
Rheology of Sodium Caseinate Stabilized Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1007/s11746-002-0500-zopenalex-snapshot
Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein
inferredcites →https://doi.org/10.1016/j.jneb.2019.06.010openalex-snapshot
Advances in Food and Nutrition Research
inferredcites →https://doi.org/10.1016/s0927-7757(98)00573-1openalex-snapshot
Influence of calcium ions on creaming and rheology of emulsions containing sodium caseinate
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Iron-supplemented caseins: preparation, physicochemical characterization and stability
inferredcites →https://doi.org/10.1021/jf00035a006openalex-snapshot
Effect of pH on properties of wheat gluten and soy protein isolate films
inferredcites →https://doi.org/10.1021/jf00057a007openalex-snapshot
Surface Properties of Oil-in-Water Emulsion Droplets Containing Casein and Tween 60
inferredcites →https://doi.org/10.1093/jaoac/77.2.421openalex-snapshot
Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
inferredcites →https://doi.org/10.1111/j.1365-2621.1995.tb06307.xopenalex-snapshot
Competitive Adsorption Between Sodium Caseinate and Oil‐Soluble and Water‐Soluble Surfactants in Oil‐in‐Water Emulsions
inferredcites →https://doi.org/10.1111/j.1365-2621.1998.tb15841.xopenalex-snapshot
Iron‐Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers
inferredcites →https://doi.org/10.1111/j.1365-2621.2000.tb10596.xopenalex-snapshot
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
inferredcites →https://doi.org/10.3168/jds.s0022-0302(97)76218-0openalex-snapshot
Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments
What points at this work
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.137494openalex-snapshot
Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144697openalex-snapshot
Insight into the formation of layer-by-layer emulsions stabilized by sodium caseinate and montmorillonite studied with ITC for carvacrol retention and spray drying efficiency
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144868openalex-snapshot
Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.145925openalex-snapshot
Physicochemical properties of orange oil emulsions prepared using pea protein-alginate conjugates assisted with lecithin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.150638openalex-snapshot
Enhanced oxidative stability of O/W Pickering emulsions based on whey protein nanogels
inferred← citeshttps://doi.org/10.1016/j.foodcont.2021.108716openalex-snapshot
Effects of psyllium husk powder on the emulsifying stability, rheological properties, microstructure, and oxidative stability of oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2005.06.002openalex-snapshot
Properties and stability of oil-in-water emulsions stabilized by fish gelatin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2005.07.004openalex-snapshot
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2006.10.003openalex-snapshot
Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2010.04.005openalex-snapshot
Temperature and pH as factors influencing droplet size distribution and linear viscoelasticity of O/W emulsions stabilised by soy and gluten proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2010.08.007openalex-snapshot
Ability of whey protein isolate and/or fish gelatin to inhibit physical separation and lipid oxidation in fish oil-in-water beverage emulsion
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2010.08.023openalex-snapshot
Dynamic surface pressure and dilatational viscoelasticity of sodium caseinate/xanthan gum mixtures at the oil–water interface
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2012.08.008openalex-snapshot
Formation and stability of emulsions using a natural small molecule surfactant: Quillaja saponin (Q-Naturale®)
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.03.014openalex-snapshot
Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.07.025openalex-snapshot
The physicochemical stability and in vitro bioaccessibility of beta-carotene in oil-in-water sodium caseinate emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.09.014openalex-snapshot
Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.10.028openalex-snapshot
Formation of natural casein micelle nanocapsule by means of pH changes and ultrasound
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.10.030openalex-snapshot
Characteristics and oxidative stability of soy protein-stabilized oil-in-water emulsions: Influence of ionic strength and heat pretreatment
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2013.12.009openalex-snapshot
Effect of interfacial properties on the reactivity of a lipophilic ingredient in multilayered emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.03.006openalex-snapshot
Effects of rutin incorporation on the physical and oxidative stability of soy protein-stabilized emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.05.009openalex-snapshot
Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2015.05.013openalex-snapshot
Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.03.021openalex-snapshot
Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.04.040openalex-snapshot
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodology
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2016.09.001openalex-snapshot
Inhibition of lipid oxidation in nanoemulsions and filled microgels fortified with omega-3 fatty acids using casein as a natural antioxidant
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.01.002openalex-snapshot
Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants – A review
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.02.013openalex-snapshot
Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.02.033openalex-snapshot
Synergistic and antagonistic effects of plant and dairy protein blends on the physicochemical stability of lycopene-loaded emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.07.025openalex-snapshot
Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2018.11.056openalex-snapshot
Fish gelatin monolayer and bilayer films incorporated with epigallocatechin gallate: Properties and their use as pouches for storage of chicken skin oil
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.03.004openalex-snapshot
Formation of whey protein isolate nanofibrils by endoproteinase GluC and their emulsifying properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105575openalex-snapshot
Homogenization pressure and soybean protein concentration impact the stability of perilla oil nanoemulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105728openalex-snapshot
Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105954openalex-snapshot
Emulsifying properties of acid-hydrolyzed insoluble protein fraction from Chlorella protothecoides: Formation and storage stability of emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.105963openalex-snapshot
Utilization of biopolymers to stabilize curcumin nanoparticles prepared by the pH-shift method: Caseinate, whey protein, soy protein and gum Arabic
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106605openalex-snapshot
The structure, viscoelasticity and charge of potato peptides adsorbed at the oil-water interface determine the physicochemical stability of fish oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106637openalex-snapshot
Emulsion gels with different proteins at the interface: Structures and delivery functionality
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107076openalex-snapshot
Bioaccessibility and intracellular antioxidant activity of phloretin embodied by gliadin/sodium carboxymethyl cellulose nanoparticles
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107151openalex-snapshot
Pickering emulsions stabilized by aminated gelatin nanoparticles: Are gelatin nanoparticles acting as genuine Pickering stabilizers or structuring agents?
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107329openalex-snapshot
Utilization of protein nanoparticles to improve the dispersibility, stability, and functionality of a natural pigment: Norbixin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108415openalex-snapshot
Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.108554openalex-snapshot
Self-similarity and Payne effect of whey protein-escin mixtures at the air-water interface
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.113397openalex-snapshot
Comparative study on characteristics of gelatin/κ-carrageenan based films containing polyphenols-loaded zeolitic imidazolate framework-8 and their application for fish oil packaging
inferred← citeshttps://doi.org/10.1016/j.foodres.2006.08.007openalex-snapshot
Antimicrobial and antioxidant activity of edible zein films incorporated with lysozyme, albumin proteins and disodium EDTA
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.05.006openalex-snapshot
Evaluation of processed cheese fortified with fish oil emulsion
inferred← citeshttps://doi.org/10.1016/j.foodres.2009.09.012openalex-snapshot
Effects of controlled pepsin hydrolysis on antioxidant potential and fractional changes of chickpea proteins
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.02.028openalex-snapshot
Effect of oxidation on the emulsifying properties of soy protein isolate
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.06.019openalex-snapshot
Formulation and characterization of O/W nanoemulsions encapsulating high concentration of astaxanthin
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.06.049openalex-snapshot
In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.08.029openalex-snapshot
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.07.041openalex-snapshot
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.07.062openalex-snapshot
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.12.022openalex-snapshot
Characterisation of the bioactive properties and microstructure of chickpea protein-based oil in water emulsions
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.01.067openalex-snapshot
Physical and chemical stability under environmental stress of microemulsions formulated with fish oil
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108844openalex-snapshot
Effects of water activity, sugars, and proteins on lipid oxidative stability of low moisture model crackers
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109509openalex-snapshot
Outstanding antioxidant pickering high internal phase emulsions by co-assembled polyphenol-soy β-conglycinin nanoparticles
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111738openalex-snapshot
Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117925openalex-snapshot
Plant-based edible emulsion gels from rye secalin for 3D-printed fat mimetics
inferred← citeshttps://doi.org/10.1016/j.foohum.2023.07.025openalex-snapshot
Nutritional, physical and sensorial properties of food-grade emulsion powder enriched with soy milk and whey protein permeates
inferred← citeshttps://doi.org/10.1016/j.foostr.2016.12.001openalex-snapshot
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
inferred← citeshttps://doi.org/10.1016/j.foostr.2016.12.005openalex-snapshot
Interfacial and emulsifying properties of crude and purified soybean oil bodies
inferred← citeshttps://doi.org/10.1016/j.fpsl.2021.100761openalex-snapshot
Properties of chicken protein isolate/fish gelatin blend film incorporated with phenolic compounds and its application as pouch for packing chicken skin oil
inferred← citeshttps://doi.org/10.1016/j.idairyj.2009.09.001openalex-snapshot
Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.idairyj.2012.01.007openalex-snapshot
Properties of emulsions stabilised by sodium caseinate–chitosan complexes
inferred← citeshttps://doi.org/10.1016/j.idairyj.2017.01.003openalex-snapshot
Increasing retention of vitamin D 3 in vitamin D 3 fortified ice cream with milk protein emulsifier
inferred← citeshttps://doi.org/10.1016/j.idairyj.2019.04.002openalex-snapshot
Effects of using whey and maltodextrin in white cheese powder production on free fatty acid content, nonenzymatic browning and oxidation degree during storage
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105059openalex-snapshot
Enhancing emulsion stability: The synergistic effect of combining Procream and partially hydrolyzed whey protein
inferred← citeshttps://doi.org/10.1016/j.idairyj.2021.105166openalex-snapshot
Comparison of emulsifying properties of fibrils formed from whey protein concentrate following induction by nuclei and nuclei fragments
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