In recent years, new approaches have been developed to limit the oxidation of oil-based
food products by inhibiting peroxidation at the interfacial region. This review article …

The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major
challenge within the food and supplement industries, as lipid oxidation reduces oil quality …

The existing oil oxidation detection methods are unsuitable for consumers to identify oil
oxidation in a domestic setting. This study aims to develop indicator films detecting the …

Poor cold flow properties (CFPs) and oxidative stability (OS) are the major factors limiting the
large-scale commercialization of biodiesel-diesel blends. In this study, the binary …

Erythorbyl ricinoleate (ERO) was synthesized as a novel multi-functional emulsifier with
antibacterial and antioxidative activities via lipase-catalyzed esterification between …

The objective of this study was to investigate the antioxidant mechanism of action of
fucoidan in sunflower oil and its oil-in-water emulsion. In addition, the effect of lecithin on the …

Polyglycerol-polyricinoleate (PGPR) and curcumin were added to canola oil in order to
evaluate the effects of PGPR on the interfacial performance of curcumin. A combination …

The antioxidant capacity of sesamol esters in gelled emulsion was investigated in
comparison with non-gelled emulsion to assess the role of mass transfer on their antioxidant …

Alpinia galanga is widely cultivated for its essential oil (EO), which has been used in
cosmetics and perfumes. Previous studies of A. galanga focussed mostly on the rhizome but …

Antioxidant activities of caffeic acid (CFA) and allylpyrocatechol (APC) were measured in
bulk oil and in emulsion (oil/water) to evaluate the effects of the carboxylic group on the …