Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question-Reference-Cited by-同舟云学术

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Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question

Published:2023-03 Issue: Volume:405 Page:134992
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Klooster Sten ten,Schroën Karin,Berton-Carabin Claire

Funder

Nederlandse Organisatie voor Wetenschappelijk Onderzoek

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Evidence of coexisting microemulsion droplets in oil-in-water emulsions revealed by 2D DOSY 1H NMR;Awad;Journal of Colloid and Interface Science,2018

2. Spatially resolved experiments to monitor the singlet oxygen initiated oxidation of lipid droplets in emulsions;Banerjee;ChemPhotoChem,2018

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

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. Droplet composition affects the rate of oxidation of emulsified ethyl linoleate;Coupland;Journal of the American Oil Chemists’ Society,1996

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4. Unravelling the effect of droplet size on lipid oxidation in O/W emulsions by using microfluidics;Scientific Reports;2024-04-17

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