1 |
McClements, D. J. and E. A. Decker. 2000. Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneneous food systems. J. Food Sci. 65, 1270-1282.
DOI
|
2 |
Mei, L., E. A. Decker, and D. J. McClements. 1998. Evidence of iron association with emulsion droplets and its impact on lipid oxidation. J. Agric. Food Chem. 46, 5072-5077
DOI
|
3 |
Morimoto, Y., K. Sugibayashi, Y. Yamaguchi, and Y. Kato. 1979. Detoxication capacity of a multiple (W/O/W) emulsion for the treatment of drug overdose: drug extraction into the emulsion in the gastro-intestinal tract of rabbits. Chem. Pharm. Bull. 27, 3188-3192.
DOI
ScienceOn
|
4 |
Shanta, N. C. and E. A. Decker. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxides values of food lipids. J. Assoc. Off. Anal. Chem. 77, 421-424.
|
5 |
Silvestre, M. P. C., C. Wilailuk, R. G. Brannan, D. J. McClements, and E. A. Decker. 2000. Ability of surfactant head group size to alter lipid and antioxidant oxidation in oil-in-water emulsions. J. Agric. Food Chem. 48, 2057-2061.
DOI
|
6 |
Weiss, J., J. N. Coupland, and D. J. McClements. 1996. Solubilization of hydrocarbon droplets suspended in an nonionic surfactant solution. J. Phys. Chem. 100, 1066-1071.
DOI
|
7 |
Jiao, J., D. G. Rhodes, and D. J. Burgess. 2002. Multiple emulsion stability: pressure balance and interfacial film strength. J. Colloid Interface Sci. 250, 444-450.
DOI
|
8 |
Ju, J. Y. 2001. Cosmetic product and its manufacturing method using water in oil in gel network system. Korea. Institute of Patent Information. 10-2001- 007598, p2.
|
9 |
Jung, T. H., S. H. Kang, C. G. Han, W. Y. Sung, and D. G. Kim. 2004. Cosmetic composition having water in oil in water type multiple emulsion phase using a hydrophobically modified polyfructose as a polymeric emulsifier and manufacturing method. Korean Institute of Patent Information. 10-2004-0074136, p3.
|
10 |
Kato, A., M. Arakawa, T. Kondo, and S. Matsumoto. 1984. Preparation and stability of liposome-type artificial red blood cells stabilized with carboxymethylchitin. J. Microencapsul. 1, 105-112.
DOI
|
11 |
Donelly, J. L., E. A. Decker, and D. J. McClements. 1998. Iron-catalyzed oxidation of Menhaden oil as affected by emulsifiers. J. Food Sci. 63, 997-1000.
|
12 |
Cho, Y. J., S. S. Chun, and E. A. Decker. 2002. Effect of surfactant micelles on lipid oxidation in oil-in-water emulsion containing soybean oil. Korean J. Food Sci. Technol. 34, 770-774.
과학기술학회마을
|
13 |
Cho, Y. J., D. J. McClements, and E. A. Decker. 2002. Ability of surfactant micelles to alter the physical location and reactivity of iron in oil-in-water emulsion. J. Agric. Food Chem. 50, 5704-5710.
DOI
|
14 |
Dahms, G. H., H. Seidel, and A. H. Jung. 2002. Targeted penetration and release of ascorbic acid by the use of multiple phase technology. J. Cosmet. Sci. 53, 293-296.
|
15 |
Fukuzawa, K. and T. Fujii. 1992. Peroxide dependent and independent lipid peroxidation site-specific mechanisms of initiation by chelated iron and inhibition by -tocopherol. Lipids 27, 227-233.
DOI
|
16 |
Mancuso, J. R., D. J. McClements, and E. A. Decker. 2000. Iron-accelated cumen hydroperoxide decomposition in hexadecane and trilaurin emulsions. J. Agric. Food Chem. 48, 213-219.
DOI
|
17 |
Khan, A. Y., S. Talegaonkar, Z. Iqbal, F. J. Ahmed, and R. K. Khar. 2006. Multiple emulsions: an overview. Curr. Drug Deliv. 3, 429-443.
DOI
|
18 |
Lee, C. E. and N. H. Baek. 1997. The formulation on the cosmetics prepared by the multiple liquid crystal and liposome emulsion and its manufacturing method. Korea Institute of Patent Information. 10-1997-0015992, p2.
|
19 |
Mancuso, J. R., D. J. McClements, and E. A. Decker. 1999. Ability of iron to promote surfactant peroxide decomposition and oxidize -tocopherol. J. Agric. Food Chem. 47, 4146-4149.
DOI
|
20 |
Mancuso, J. R., D. J. McClements, and E. A. Decker. 1999. The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. J. Agric. Food Chem. 47, 4112-4116.
DOI
|
21 |
Buege, J. A. and S. D. Aust. 1978. Microsomal lipid peroxidation. Method Enzymol. 105, 302-310.
|
22 |
Buettner, G. R. 1993. The pecking order of free radicals and antioxidants: lipid peroxidation, α-tocopherol and ascorbate. Arch. Biochem. Biophys. 300, 535-543.
DOI
|
23 |
Cho, Y. J., J. Alamed, D. J. McClements, and E. A. Decker. 2003. Ability of chelators to alter the physical location and prooxidant activity of iron in oil-in-water emulsion. J. Food Sci. 68, 1952-1957.
DOI
|