Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles-Reference-Cited by-同舟云学术

Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles

Published:2021-11-29 Issue: Volume: Page:1-41
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Villeneuve Pierre¹²^ORCID,Bourlieu-Lacanal Claire²³^ORCID,Durand Erwann¹²^ORCID,Lecomte Jérôme¹²^ORCID,McClements David Julian⁴^ORCID,Decker Eric A.⁴^ORCID

Affiliation:

1. CIRAD, UMR QualiSud, Montpellier, France

2. QualiSud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, Montpellier, France

3. UMR IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France

4. Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2006138

Reference244 articles.

1. Versatility of Reverse Micelles: From Biomimetic Models to Nano (Bio)Sensor Design

2. Effect of Droplet Size on the Oxidative Stability of Soybean Oil TAG and Fish Oil TAG in Oil-in-Water Emulsion

3. Antioxidant activity of hydroxytyrosyl esters studied in liposome models

4. Antioxidant synergy of α-tocopherol and phospholipids

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