Effects of flavonoids on physical and oxidative stability of soybean oil O/W emulsions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-015-0110-3.pdf
Reference26 articles.
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3. Rice-Evans CA, Miller NJ, Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Bio. Med. 20: 933–956, (1996)
4. Di Mattia CD, Sacchetti G, Mastrocola D, Pittia P. Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions. Food Res. Int. 42: 1163–1170, (2009)
5. Waraho T, McClements DJ, Decker EA. Mechanisms of lipid oxidation in food dispersions. Trends Food Sci. Tech. 22: 3–13, (2011)
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