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Chemical and Physical Stability of Citral and Limonene in Sodium Dodecyl Sulfate−Chitosan and Gum Arabic-Stabilized Oil-in-Water Emulsions
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/0471142913openalex-snapshot
Current Protocols in Food Analytical Chemistry
inferredcites →https://doi.org/10.1007/bf01454320openalex-snapshot
Aromastoffe aus dem s�urekatalysierten Abbau von Citral
inferredcites →https://doi.org/10.1016/0040-4020(77)80002-1openalex-snapshot
The acid catalyzed cyclization of citral
inferredcites →https://doi.org/10.1016/j.foodhyd.2004.05.006openalex-snapshot
Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique
inferredcites →https://doi.org/10.1016/s0924-2244(99)00017-5openalex-snapshot
Food applications of chitin and chitosans
inferredcites →https://doi.org/10.1016/s0927-7757(99)00210-1openalex-snapshot
Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions
inferredcites →https://doi.org/10.1021/jf00063a003openalex-snapshot
Inhibition of the formation of .alpha.-p-dimethylstyrene and p-cymen-8-ol in a carbonated citral-containing beverage system
inferredcites →https://doi.org/10.1021/jf00082a031openalex-snapshot
Identification of potent flavor compounds formed in an aqueous lemon oil/citric acid emulsion
inferredcites →https://doi.org/10.1021/jf00118a030openalex-snapshot
Deterioration mechanism of lemon flavor. 2. Formation mechanism of off-odor substances arising from citral
inferredcites →https://doi.org/10.1021/jf020590fopenalex-snapshot
Production and Characterization of O/W Emulsions Containing Cationic Droplets Stabilized by Lecithin−Chitosan Membranes
inferredcites →https://doi.org/10.1021/jf026103dopenalex-snapshot
Influence of Environmental Conditions on the Stability of Oil in Water Emulsions Containing Droplets Stabilized by Lecithin−Chitosan Membranes
inferredcites →https://doi.org/10.1021/jf034332+openalex-snapshot
Production and Characterization of Oil-in-Water Emulsions Containing Droplets Stabilized by β-Lactoglobulin−Pectin Membranes
inferredcites →https://doi.org/10.1021/jf034436kopenalex-snapshot
Production and Characterization of O/W Emulsions Containing Droplets Stabilized by Lecithin−Chitosan−Pectin Mutilayered Membranes
inferredcites →https://doi.org/10.1021/jf035517jopenalex-snapshot
Formation Mechanism of p-Methylacetophenone from Citral via a tert-Alkoxy Radical Intermediate
inferredcites →https://doi.org/10.1021/jf0479158openalex-snapshot
Increasing the Oxidative Stability of Liquid and Dried Tuna Oil-in-Water Emulsions with Electrostatic Layer-by-Layer Deposition Technology
inferredcites →https://doi.org/10.1021/jf050761ropenalex-snapshot
Stability of Spray-Dried Tuna Oil Emulsions Encapsulated with Two-Layered Interfacial Membranes
inferredcites →https://doi.org/10.1071/ch01109openalex-snapshot
Current Chemistry : Generation of Complex Colloids by Polyelectrolyte-Assisted Electrostatic Self-Assembly
inferredcites →https://doi.org/10.1111/j.1365-2621.1978.tb02348.xopenalex-snapshot
INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION
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
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Pickering emulsions stabilized by the complex of polystyrene particles and chitosan
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Physicochemical stability of citral emulsions stabilized by milk proteins (lactoferrin, α-lactalbumin, β-lactoglobulin) and beet pectin
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Pickering emulsions of zein nanoparticles co-stabilized by Tween 20: An effective strategy to stabilize citral in low pH environment
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Microencapsulation of lemongrass oil by spray drying: Role of emulsion size, oil loading, and inlet air temperature on flavor retention and release kinetics
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Inhibition of citral degradation in an acidic aqueous environment by polyoxyethylene alkylether surfactants
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Citral degradation in micellar structures formed with polyoxyethylene-type surfactants
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Pickering Emulsions for Food Applications: Background, Trends, and Challenges
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inferred← citeshttps://doi.org/10.2174/1573406416666191227111106openalex-snapshot
Chemical Properties and Therapeutic Potential of Citral, a Monoterpene Isolated from Lemongrass
inferred← citeshttps://doi.org/10.24275/uami.2z10wq483openalex-snapshot
Evaluación termofísica de los materiales utilizados en emulsiones y microcápsulas y análisis de su efecto en el retardo de la oxidación de ácidos grasos poliinsaturados del aceite de linaza
inferred← citeshttps://doi.org/10.26076/a5f3-b96bopenalex-snapshot
Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability
inferred← citeshttps://doi.org/10.32920/ryerson.14652138openalex-snapshot
Kinetic And Oxidative Stability Of Oil-In-Water Emulsions Prepared With Denatured Soy Whey Protiens And Soy Soluble Polysaccharides
inferred← citeshttps://doi.org/10.32920/ryerson.14652138.v1openalex-snapshot
Kinetic And Oxidative Stability Of Oil-In-Water Emulsions Prepared With Denatured Soy Whey Protiens And Soy Soluble Polysaccharides
inferred← citeshttps://doi.org/10.3389/fsufs.2020.537091openalex-snapshot
Antimicrobial Activity of Encapsulated Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Applied on Bagels
inferred← citeshttps://doi.org/10.3390/foods10061400openalex-snapshot
Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion
inferred← citeshttps://doi.org/10.3390/foods12061191openalex-snapshot
Recent Trends in Improving the Oxidative Stability of Oil-Based Food Products by Inhibiting Oxidation at the Interfacial Region
inferred← citeshttps://doi.org/10.3390/foods14173065openalex-snapshot
Fermentation of Pea Protein Isolate by Enterococcus faecalis 07: A Strategy to Enhance Flavor and Functionality
inferred← citeshttps://doi.org/10.3390/microorganisms8121946openalex-snapshot
Inhibitory Activity of Essential Oils against Vibrio campbellii and Vibrio parahaemolyticus
inferred← citeshttps://doi.org/10.35537/10915/59794openalex-snapshot
Aplicación de subproductos de chía (Salvia hispanica L.) en emulsiones alimentarias funcionales
inferred← citeshttps://doi.org/10.47187/perf.v1i29.205openalex-snapshot
FORMACIÓN DE NANOHIDRÓXIDOS BASADOS EN BRUCITA Y LIMONENO: CARACTERIZACIÓN Y EVALUACIÓN ANTIMICROBIANA.
inferred← citeshttps://doi.org/10.5740/jaoacint.14-157openalex-snapshot
Ultra-High Performance Liquid Chromatography (UHPLC) Method for the Determination of Limonene in Sweet Orange (Citrus sinensis) Oil: Implications for Limonene Stability
inferred← citeshttps://doi.org/10.70675/c41c023cze943z4ba9zb385z53e63c4e241bopenalex-snapshot
Identification, characterization and application of plant extracts with combined antioxidant and antimicrobial properties
inferred← citeshttps://doi.org/10.7275/2175262openalex-snapshot
Effects of Free Fatty Acids, Mono- and Diacylglycerols on Oxidative Stability of Soybean Oil-In-Water Emulsions
inferred← citeshttps://doi.org/10.7275/24598234.0openalex-snapshot
Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt
inferred← citeshttps://doi.org/10.7282/t3028qmkopenalex-snapshot
Improving health-promoting effects and stability of food ingredients using nanoencapsulation
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