Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis-Reference-Cited by-同舟云学术

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Oxidation in fish oil-enriched mayonnaise3. Assessment of the influence of the emulsion structure on oxidation by discriminant partial least squares regression analysis

Published:2000-07-04 Issue:2 Volume:211 Page:86-98
ISSN:1438-2377
Container-title:European Food Research and Technology
language:
Short-container-title:European Food Research and Technology

Author:

Jacobsen C.,Hartvigsen Karsten,Lund Pia,Thomsen Marianne K.,Skibsted Leif H.,Adler-Nissen Jens,Hølmer Gunhild,Meyer Anne S.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002179900132.pdf

Cited by 73 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics;Scientific Reports;2024-04-17

2. Analysis of Secondary Volatile Oxidation Products by Headspace GC-MS Techniques;Methods and Protocols in Food Science;2024

3. Tiny, yet impactful: Detection and oxidative stability of very small oil droplets in surfactant-stabilized emulsions;Journal of Colloid and Interface Science;2023-12

4. Antioxidant properties of ferulic acid-based lipophenols in oil-in-water (O/W) emulsions;LWT;2023-11

5. Antioxidant peptides from alternative sources reduce lipid oxidation in 5% fish oil-in-water emulsions (pH 4) and fish oil-enriched mayonnaise;Food Chemistry;2023-11

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