Effects of ascorbic acid on the microstructure and properties of SDS micellar aggregates for potential food applications

Author:

Cid A.,Mejuto J.C.,Orellana P.G.,López-Fernández O.,Rial-Otero R.,Simal-Gandara J.

Funder

European Union

FCT-MCTES (Portugal)

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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2. Influence of emulsifying mixtures on the stability and odour intensity of oil-in-water emulsions;Bortnowska;Acta Scientarum Polonorum, Technologia Alimentaria,2009

3. Effect of composition, stability and microstructure of O/W emulsions on the retention and release characteristics of diacetyl and (−)-alpha-pinene;Bortnowska;Polish Journal of Food and Nutrition Sciences,2011

4. Natural antioxidants: Sources, compounds, mechanisms of action, and potential Applications;Brewer;Comprehensive Reviews in Food Science and Food Safety,2001

5. Solubilization in surfactant aggregates, 55;Christian,1995

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