Enhancing the fraction of antioxidants at the interfaces of oil-in-water emulsions: A kinetic and thermodynamic analysis of their partitioning

Author:

Raimúndez-Rodríguez Emilio A.,Losada-Barreiro SoniaORCID,Bravo-Díaz Carlos

Funder

Xunta de Galicia

University of Vigo

Red de Uso Sostenible de los Recursos Naturales y Agroalimentarios

FEDER

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference34 articles.

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4. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids;Arab-Tehrany;Trends Food Sci. Technol.,2012

5. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems;McClements;JFS: Concise Rev. Food Sci.,2000

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