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Recent advances on erythorbyl fatty acid esters as multi-functional food emulsifiers

  • Published:2024-01 Issue: Volume:432 Page:137242
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Park Jun-Young,Yu Hyunjong,Charalampopoulos Dimitris,Park Kyung-Min,Chang Pahn-Shick

Funder

Ministry of Science, ICT and Future Planning

Rural Development Administration

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference106 articles.

1. Pulsed electric field and mild heating for milk processing: A review on recent advances;Alirezalu;Journal of the Science of Food and Agriculture,2020

2. Impact of fatty acid structure on CALB-catalyzed esterification of glucose;Arcens;European Journal of Lipid Science and Technology,2020

3. Measurement of surface and interfacial tension using pendant drop tensiometry;Berry;Journal of Colloid and Interface Science,2015

4. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

5. Fatty acids by high-performance liquid chromatography and evaporative light-scattering detector;Bravi;Journal of Chromatography A,2006

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