Inhibition of citral degradation in model beverage emulsions using micelles and reverse micelles

Author:

Choi Seung Jun,Decker Eric Andrew,Henson Lulu,Popplewell L. Michael,McClements David Julian

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

1. Micellar solutions and microemulsions of odorous molecules;Carlotti;Journal of Cosmetic Science,1999

2. Stability of citral in oil-in-water emulsions prepared with medium-chain triacylglycerols and triacetin;Choi;Journal of Agricultural and Food Chemistry,2009

3. Transition metal and hydroperoxide interactions: An important determinant in the oxidative stability of lipid dispersions;Decker;Inform,2001

4. Chemical and physical stability of citral and limonene in sodium dodecyl sulfate–chitosan and gum arabic-stabilized oil-in-water emulsions;Djordjevic;Journal of Agricultural and Food Chemistry,2007

5. Stability of citral in protein- and gum arabic-stabilized oil-in-water emulsions;Djordjevic;Food Chemistry,2008

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