The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions-Reference-Cited by-同舟云学术

The influence of various emulsifiers on the partitioning and antioxidant activity of hydroxybenzoic acids and their derivatives in oil-in-water emulsions

Published:2000-05 Issue:5 Volume:77 Page:535-542
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Stöckmann Heiko¹,Schwarz Karin¹,Huynh-Ba Tuong²

Affiliation:

1. ; Institute of Human Nutrition and Food Science; CAU University of Kiel; Olshausenstr. 40 D-24098 Kiel Germany

2. ; Nestlé Research Center, Nestec Ltd.; Vers-chez-les-Blanc CH-1000 Lausanne 26 Switzerland

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference39 articles.

1. Effect of pH on Antioxidant Activity of à-Tocopherol and Trolox in Oilin-Water Emulsions;Huang;J. Agric. Food Chem.,1996

2. Antioxidant Activity of α-Tocopherol and Trolox in Different Lipid Substrates: Bulk Oils vs. Oil-in-Water Emulsions;Huang;Ibid.,1996

3. Partition of Selected Antioxidants in Corn Oil-Water Model Systems;Huang;Ibid.,1997

4. Membrane Peroxidation: Inhibiting Effects of Water-Soluble Antioxidants on Phospholipids ofDifferent Charge Types;Barclay;Free Radical Biol. Med.,1994

5. A Rapid Screening Test to Determine the Antioxidant Potencies of Natural and Synthetic Antioxidants;Pryor;J. Org. Chem.,1993

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