Résultats pour : "Émulsion"
Nombre de documents : 5.
2023
Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles.
Villeneuve Pierre, Bourlieu-Lacanal Claire, Durand Erwann, Lecomte Jérôme, McClements D. Julian, Decker Eric Andrew.
2023.
Critical Reviews in Food Science and Nutrition, 60 (20) : 4687-4727.
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2022
Tocopherols as antioxidants in lipid-based systems: the combination of chemical and physicochemical interactions determines their efficiency.
Barouh Nathalie, Bourlieu-Lacanal Claire, Figueroa-Espinoza Maria-Cruz, Durand Erwann, Villeneuve Pierre.
2022.
Comprehensive Reviews in Food Science and Food Safety, 21 (1) : 642-688.
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2020
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich emulsions.
Ferreira Da Silveira Tayse, Cajaíba Letícia Maeda, Valentin Leornardo, Baréa Bruno, Villeneuve Pierre, Castro Inar Alves.
2020.
Food Chemistry, 309:125586, 10 p.
Encapsulation of β-Carotene by emulsion electrospraying using deep eutectic solvents.
Basar Ahmet Ozan, Prieto Cristina, Durand Erwann, Villeneuve Pierre, Turkoglu Sasmazel Hilal, Lagaron Jose.
2020.
Molecules, 25:981, 12 p.
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2019
Lipophilized antioxidants.
Figueroa-Espinoza Maria-Cruz, Bourlieu Claire, Durand Erwann, Lecomte Jérôme, Villeneuve Pierre.
2019.
In : Encyclopedia of food chemistry, volume 2. Varelis Peter (ed.), Melton Laurence (ed.), Shahidi Fereidoon (ed.). Amsterdam : Elsevier , 193-201.
ISBN 978-0-12-814026-0
