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Items: 1 to 20 of 104

1.

Using the pseudophase kinetic model to interpret chemical reactivity in ionic emulsions: determining antioxidant partition constants and interfacial rate constants.

Gu Q, Bravo-Díaz C, Romsted LS.

J Colloid Interface Sci. 2013 Jun 15;400:41-8. doi: 10.1016/j.jcis.2013.02.024. Epub 2013 Mar 4.

PMID:
23545243
2.

Determining alpha-tocopherol distributions between the oil, water, and interfacial regions of macroemulsions: novel applications of electroanalytical chemistry and the pseudophase kinetic model.

Gunaseelan K, Romsted LS, Gallego MJ, González-Romero E, Bravo-Díaz C.

Adv Colloid Interface Sci. 2006 Nov 16;123-126:303-11. Epub 2006 Jul 20.

PMID:
16859624
3.
5.

Transfer of antioxidants at the interfaces of model food emulsions: distributions and thermodynamic parameters.

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C.

Org Biomol Chem. 2015 Jan 21;13(3):876-85. doi: 10.1039/c4ob02058h.

PMID:
25408193
6.

A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the "cut-off" effect.

Costa M, Losada-Barreiro S, Paiva-Martins F, Bravo-Díaz C, Romsted LS.

Food Chem. 2015 May 15;175:233-42. doi: 10.1016/j.foodchem.2014.10.016. Epub 2014 Nov 18.

PMID:
25577075
8.

Quantitative determination of alpha-tocopherol distribution in a tributyrin/Brij 30/water model food emulsion.

Sánchez-Paz V, Pastoriza-Gallego MJ, Losada-Barreiro S, Bravo-Díaz C, Gunaseelan K, Romsted LS.

J Colloid Interface Sci. 2008 Apr 1;320(1):1-8. doi: 10.1016/j.jcis.2007.12.018. Epub 2007 Dec 23.

PMID:
18206901
9.

Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions.

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C.

J Colloid Interface Sci. 2013 Jan 1;389(1):1-9. doi: 10.1016/j.jcis.2012.07.036. Epub 2012 Jul 25.

PMID:
22939258
10.

Effects of temperature and emulsifier concentration on alpha-tocopherol distribution in a stirred, fluid, emulsion. Thermodynamics of alpha-tocopherol transfer between the oil and interfacial regions.

Pastoriza-Gallego MJ, Sánchez-Paz V, Losada-Barreiro S, Bravo-Díaz C, Gunaseelan K, Romsted LS.

Langmuir. 2009 Mar 3;25(5):2646-53. doi: 10.1021/la803224j.

PMID:
19437688
11.

Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the "cutoff effect".

Losada Barreiro S, Bravo-Díaz C, Paiva-Martins F, Romsted LS.

J Agric Food Chem. 2013 Jul 3;61(26):6533-43. doi: 10.1021/jf400981x. Epub 2013 Jun 18.

PMID:
23701266
12.

To Model Chemical Reactivity in Heterogeneous Emulsions, Think Homogeneous Microemulsions.

Bravo-Díaz C, Romsted LS, Liu C, Losada-Barreiro S, Pastoriza-Gallego MJ, Gao X, Gu Q, Krishnan G, Sánchez-Paz V, Zhang Y, Dar AA.

Langmuir. 2015 Aug 25;31(33):8961-79. doi: 10.1021/acs.langmuir.5b00112. Epub 2015 Apr 16.

PMID:
25805058
13.

Temperature and emulsifier concentration effects on gallic acid distribution in a model food emulsion.

Losada-Barreiro S, Sánchez-Paz V, Bravo-Díaz C, Paiva-Martins F, Romsted LS.

J Colloid Interface Sci. 2012 Mar 15;370(1):73-9. doi: 10.1016/j.jcis.2011.12.057. Epub 2012 Jan 2.

PMID:
22284574
15.

Distribution of hydroxytyrosol and hydroxytyrosol acetate in olive oil emulsions and their antioxidant efficiency.

Lisete-Torres P, Losada-Barreiro S, Albuquerque H, Sánchez-Paz V, Paiva-Martins F, Bravo-Díaz C.

J Agric Food Chem. 2012 Jul 25;60(29):7318-25. doi: 10.1021/jf301998s. Epub 2012 Jul 13.

PMID:
22720906
16.

Influence of ionic complexation on release rate profiles from multiple water-in-oil-in-water (W/O/W) emulsions.

Bonnet M, Cansell M, Placin F, David-Briand E, Anton M, Leal-Calderon F.

J Agric Food Chem. 2010 Jul 14;58(13):7762-9. doi: 10.1021/jf100917w.

PMID:
20545343
17.

Distribution and Antioxidant Efficiency of Resveratrol in Stripped Corn Oil Emulsions.

Losada-Barreiro S, Costa M, Bravo-Díaz C, Paiva-Martins F.

Antioxidants (Basel). 2014 Apr 4;3(2):212-28. doi: 10.3390/antiox3020212.

18.

The effect of surface charge and partition coefficient on the chemical stability of solutes in O/W emulsions.

Pongcharoenkiat N, Narsimhan G, Lyons RT, Hem SL.

J Pharm Sci. 2002 Feb;91(2):559-70.

PMID:
11835213
19.

A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions.

Galan A, Losada-Barreiro S, Bravo-Díaz C.

Chemphyschem. 2016 Jan 18;17(2):296-304. doi: 10.1002/cphc.201500882. Epub 2015 Dec 16.

PMID:
26592178
20.

The effect of additives on the treatment of oil-in-water emulsions by vacuum evaporation.

Gutiérrez G, Cambiella A, Benito JM, Pazos C, Coca J.

J Hazard Mater. 2007 Jun 18;144(3):649-54. Epub 2007 Jan 30.

PMID:
17321675

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