Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

Author:

Berton Claire,Ropers Marie-Hélène,Bertrand Dominique,Viau Michèle,Genot Claude

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference53 articles.

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2. Myoglobin-induced lipid oxidation. A review;Baron;Journal of Agricultural and Food Chemistry,2002

3. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions;Berton;Journal of Colloid and Interface Science,2011

4. Generation of ferryl species through dioxygen activation in iron/EDTA systems: A computational study;Bernasconi;Inorganic Chemistry,2009

5. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation;Berton;Journal of Agricultural and Food Chemistry,2011

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