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在“Elsevier电子期刊”中，命中：206条，耗时：0.0180162 秒

在所有数据库中总计命中：1,423条

1.Cut-off effect of radical TEMPO derivatives in olive oil-in-water emulsions

作者：Amaia Lopez de Arbina^a ; Marcos Caroli Rezende^a ; Carolina Aliaga^a ; ^b ; ^{carolina.aliaga@usach.cl}

关键词：Oil-in-water emulsions ; TEMPO derivatives ; Reaction with Trolox ; Pyrene quenching ; Cut-off effect

刊名：Food Chemistry

出版年：2017

2.Interfacial rheology of asphaltene emulsions in the presence of nanoemulsions based on a polyoxide surfactant and asphaltene dispersant

作者：Priscila F. Oliveira ; Izabel C.V.M. Santos ; Hé ; lida V.P. Vieira ; Assis K. Fraga ; Claudia R.E. Mansur ; ^{celias@ima.ufrj.br}

关键词：Nanoemulsions ; Polymeric surfactants ; Asphaltene dispersants ; Demulsification ; Oil ; Interfacial rheology

刊名：Fuel

出版年：2017

3.Physicochemical analysis in the evaluation of reconstituted dry emulsion tablets

作者：Noé ; mi Anna Niczinger^a ; Barnabá ; s Ká ; llai-Szabó ; ^a ; Milé ; na Lengyel^a ; Pé ; ter Gordon^b ; Imre Klebovich^a ; Istvá ; n Antal^a ; ^{antal.istvan@pharma.semmelweis-univ.hu}

关键词：Olive oil ; Required HLB ; Contact angle ; Laser diffraction ; Turbidimetry ; Scanning microscopy

刊名：Journal of Pharmaceutical and Biomedical Analysis

出版年：2017

4.Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes

作者：Qian Li^a ; Ti Li^a ; Chengmei Liu^a ; ¹ ; ^{liuchengmei@aliyun.com" class="auth_mail" title="E-mail the corresponding author} ; Jun Chen^a ; Ruojie Zhang^b ; Zipei Zhang^b ; Taotao Dai^a ; David Julian McClements^b ; ¹ ; ^{mcclements@foodsci.umass.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Olive oil excipient emulsion ; Carotenoids bioaccessibility in diet ; Tomato carotenoids ; Gastrointestinal carotenoids bioaccessibility ; Carotenoids digestion ; Olive oil emulsions ; Mediterranean diet

刊名：Food Research International

出版年：2016

5.Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

作者：Veronica Giacintucci ; Carla Di Mattia ; ^{cdimattia@unite.it" class="auth_mail" title="E-mail the corresponding author} ; Giampiero Sacchetti ; Lilia Neri ; Paola Pittia ; ^{ppittia@unite.it" class="auth_mail" title="E-mail the corresponding author}

关键词：Olive phenolic compounds ; Oleuropein ; Extra virgin olive oil ; Mayonnaise ; Flow behaviour ; Microstructure

刊名：Food Chemistry

出版年：2016

6.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

作者：Nicola Caporaso^a ; ¹ ; ^{nicola.caporaso3@unina.it" class="auth_mail" title="E-mail the corresponding author} ; Alessandro Genovese^a ; Ró ; isí ; n Burke^b ; Catherine Barry-Ryan^c ; Raffaele Sacchi^a

关键词：Oil-in-water emulsions ; Protein-polyphenols interaction ; Emulsion stability ; Functional food ; Lipid oxidation ; Olive oil by-products

刊名：Food Hydrocolloids

出版年：2016

7.Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass

作者：Yesim Ö ; zogul^a ; ^{yozogul@cu.edu.tr" class="auth_mail" title="E-mail the corresponding author} ; Mustafa Durmus^a ; Yılmaz Ucar^a ; Fatih Ö ; zogul^a ; Joe M. Regenstein^b

关键词：Nanoemulsions ; Dicentrarchus labrax ; Sea bass ; TBARS ; PV

刊名：Innovative Food Science & Emerging Technologies

出版年：2016

8.Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient

作者：T. Pintado ; A.M. Herrero ; F. Jimé ; nez-Colmenero ; C. Ruiz-Capillas ; ^{claudia@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Chia ; Olive oil emulsion gel ; Frankfurter ; Nutritional composition ; Fatty acid profile ; Technological properties

刊名：Meat Science

出版年：2016

9.Production and physico-chemical characterization of nanocapsules of the essential oil from Lippia sidoides Cham.

作者：Ná ; yra de Oliveira Frederico Pinto^a ; ^b ; Tigressa Helena Soares Rodrigues^a ; Rita de Cá ; ssia Alves Pereira^a ; Lorena Mara Alexandre e Silva^a ; Carlos Alberto Cá ; ceres^c ; Henriette Monteiro Cordeiro de Azeredo^a ; Celli Rodrigues Muniz^a ; Edy Sousa de Brito^a ; Kirley Marques Canuto^a ; ^{kirley.canuto@embrapa.br" class="auth_mail" title="E-mail the corresponding author} ; ^{kirleymc@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Nanocapsules ; Thymol ; Essential oil ; Lippia sidoides ; Polycaprolactone ; DOSY-NMR

刊名：Industrial Crops & Products

出版年：2016

10.Development of a high-throughput liquid state assay for lipase activity using natural substrates and rhodamine B

作者：Ximena Zottig^a ; ^b ; ¹ ; Fatma Meddeb-Mouelhi^a ; ^b ; ¹ ; Marc Beauregard^a ; ^b ; ^{marc.beauregard@uqtr.ca" class="auth_mail" title="E-mail the corresponding author}

关键词：Lipase activity ; Rhodamine B ; Olive oil ; Fluorescence

刊名：Analytical Biochemistry

出版年：2016

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