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Formation of transparent solid lipid nanoparticles by microfluidization: influence of lipid physical state on appearance.
Citral stability in oil-in-water emulsions with solid or liquid octadecane.
Iron-accelerated cumene hydroperoxide decomposition in hexadecane and trilaurin emulsions.
Impact of protein surface denaturation on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.
Comparison of droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin at pH 3 and 7.
Ability of surfactant micelles to alter the partitioning of phenolic antioxidants in oil-in-water emulsions.
Influence of interfacial characteristics on Ostwald ripening in hydrocarbon oil-in-water emulsions.
Role of proteins in oil-in-water emulsions on the stability of lipid hydroperoxides.
Evidence that homogenization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein.
Ability of lipid hydroperoxides to partition into surfactant micelles and alter lipid oxidation rates in emulsions.
Influence of protein concentration and order of addition on thermal stability of beta-lactoglobulin stabilized n-hexadecane oil-in-water emulsions at neutral pH.
Influence of sucrose on droplet flocculation in hexadecane oil-in-water emulsions stabilized by beta-lactoglobulin.