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Effect of the lipophilicity of model ingredients on their location and reactivity in emulsions and solid lipid nanoparticles
Claire C. Berton-Carabin
,
John N. Coupland
,
Ryan J. Elias
Food Science
Research output
:
Contribution to journal
›
Article
›
peer-review
45
Scopus citations
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Keyphrases
4-hydroxy-2
40%
Amphiphilic
20%
Anions
20%
Aqueous Phase
60%
Chemical Reactivity
20%
Chemical Stability
20%
Electron Paramagnetic Resonance
20%
Emulsion
100%
High Chemical Stability
20%
Imidazoline
20%
Lipid Phases
40%
Lipids
20%
Lipophilic
20%
Lipophilicity
100%
Nitroxide
40%
Oxyl
20%
Phenyl
20%
Physical State
40%
Probe Molecule
20%
Protein-stabilized Emulsions
20%
Reduction Rate
20%
Small Molecules
40%
Solid Lipid Nanoparticles
100%
Stearic Acid
80%
Pharmacology, Toxicology and Pharmaceutical Science
Ascorbic Acid
20%
Chemical Stability
40%
Imidazoline
20%
Lipophilicity
100%
Nitroxide
40%
Solid Lipid Nanoparticle
100%
Stearate
80%
Tempol
40%
Material Science
Solid Lipid Nanoparticle
100%
Vitamin C
20%