Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a possible mechanism

Author:

Daoud Samar,Bou-Maroun EliasORCID,Waschatko Gustav,Cayot Philippe

Funder

European Regional Development Fund

Cargill

Conseil régional de Bourgogne-Franche-Comté

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Oxidation of marine omega-3 supplements and human health;Albert;BioMed Research International,2013

2. Zeta potential of food matrices;Cano-Sarmiento;Food Engineering Reviews,2018

3. Cargill. (2014). Study shows consumers want more omega-3 | Cargill. https://www.cargill.com/news/releases/2014/NA31701258.jsp.

4. What is responsible for the initiating chemistry of iron-mediated lipid peroxidation: an update;Cheng;Chemical Reviews,2007

5. Ability of chelators to alter the physical location and prooxidant activity of iron in oil-in-water emulsions;Cho;Journal of Food Science,2003

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