Microstructural design to reduce lipid oxidation in oil-inwater emulsions
Author:
Publisher
Elsevier BV
Subject
General Medicine
Reference12 articles.
1. Frankel E.N. 1998. Lipid Oxidation. The Oil Press, Dundee, Scotland.
2. Ability of Chelators to Alter the Physical Location and Pro-oxidant Activity of Iron in Oil-in-Water Emulsions;Cho;J. Food Sci,2003
3. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems;McClements;J. Food Sci,2000
4. Antioxidant Activity of Cysteine Tryptophan, and Methionine Residues in Continuous Phase ß-Lactoglobulin in Oil-in-Water Emulsions;Elias;J. Agric. Food Chem,2005
5. Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins;Fang;J. Colloid Interface Sci,1993
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