Evaluation of aging mechanisms of olive oil-lemon juice emulsion through digital image analysis

[1]  L. Machlin Vitamin E: A Comprehensive Treatise , 1980 .

[2]  O. B. Wurzburg Modified Starches Properties and Uses , 1986 .

[3]  James Freeman Steffe,et al.  Rheological Methods in Food Process Engineering , 1992 .

[4]  Dimitrios Boskou,et al.  Contribution of α-tocopherol to olive oil stability , 1995 .

[5]  R. Verger,et al.  Mechanisms underlying the desorption of long-chain lipolytic products by cyclodextrins: application to lipase kinetics in monolayer , 1997 .

[6]  D. Mcclements,et al.  Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems , 2000 .

[7]  J. Casas,et al.  Xanthan gum: production, recovery, and properties. , 2000, Biotechnology Advances.

[8]  J. M. Franco,et al.  Linear and nonlinear viscoelastic behavior of oil-in-water emulsions stabilized with polysaccharides , 2002 .

[9]  E. Dickinson Hydrocolloids at interfaces and the influence on the properties of dispersed systems , 2003 .

[10]  P. Fryer,et al.  Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions , 2004 .

[11]  D. Mcclements,et al.  Stability and rheology of corn oil-in-water emulsions containing maltodextrin , 2004 .

[12]  Harjinder Singh,et al.  Flocculation and coalescence of droplets in oil-in-water emulsions formed with highly hydrolysed whey proteins as influenced by starch. , 2004, Colloids and surfaces. B, Biointerfaces.

[13]  D. Boskou,et al.  Stabilization of olive oil – lemon juice emulsion with polysaccharides , 2005 .

[14]  João A P Coutinho,et al.  Aging mechanisms of perfluorocarbon emulsions using image analysis. , 2005, Journal of colloid and interface science.

[15]  M. N. Ramesh,et al.  Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods , 2005 .

[16]  C. Biliaderis,et al.  Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture , 2005 .

[17]  L. Serra-Majem,et al.  Scientific evidence of interventions using the Mediterranean diet: a systematic review. , 2006, Nutrition reviews.

[18]  B. Bergenståhl,et al.  Homogenization-induced degradation of hydrophobically modified starch determined by asymmetrical flow field-flow fractionation and multi-angle light scattering , 2006 .

[19]  C. Cortés,et al.  Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice , 2006 .

[20]  George Chao-Chi Chuang,et al.  Rheological characteristics and texture attributes of glutinous rice cakes (mochi) , 2006 .

[21]  J. I. Druzian,et al.  Produção de goma xantana por fermentação do resíduo de suco de maçã , 2007 .

[22]  D. Boskou,et al.  Oxidative stability of olive oil–lemon juice salad dressings stabilized with polysaccharides , 2007 .

[23]  I. Marrucho,et al.  Aging mechanisms of oil-in-water emulsions based on a bioemulsifier produced by Yarrowia lipolytica , 2008 .

[24]  Y. Man,et al.  Droplet characterization and stability of soybean oil/palm kernel olein O/W emulsions with the presence of selected polysaccharides. , 2009 .

[25]  M. Tempel Stability of oil-in-water emulsions II: Mechanism of the coagulation of an emulsion , 2010 .