Modulating the interfacial concentration of gallates to improve the oxidative stability of fish oil-in-water emulsions
Author:
Funder
FEDER (COMPETE)
FCT
Xunta de Galicia
Ministerio de Educación y Ciencia
University of Vigo and Porto
Publisher
Elsevier BV
Subject
Food Science
Reference19 articles.
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2. Gallic acid: A versatile antioxidant with promising therapeutic and industrial applications;Badhani;RCS Advances,2015
3. Omega-3 oils: Sources, applications and health effects;Barrow,2008
4. To model chemical reactivity in heterogeneous emulsions, think homogeneous microemulsions;Bravo-Díaz;Langmuir,2015
5. A direct correlation between the antioxidant efficiencies of caffeic acid and its alkyl esters and their concentrations in the interfacial region of olive oil emulsions. The pseudophase model interpretation of the “cut-off” effect;Costa;Food Chemistry,2015
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