Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches†
Author:
Affiliation:
1. Facultad de Ciencias, Departamento de Química Física, Universidad de Vigo, Vigo, Spain
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2029827
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5. Interfacial Concentrations of Hydroxytyrosol and Its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions: Effects of Antioxidant Hydrophobicity, Surfactant Concentration, and the Oil-to-Water Ratio on the Oxidative Stability of the Emulsions
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