Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

Author:

Mosca Monica,Cuomo Francesca,Lopez Francesco,Ceglie Andrea

Funder

MIUR

CSGI

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

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3. Susceptibility of water-emulsified extra virgin olive oils to oxidation;Ambrosone;Journal of the American Oil Chemists' Society,2006

4. Oxidation of water emulsified olive oils;Ambrosone;Food Hydrocolloids,2006

5. Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions;Ambrosone;Food Hydrocolloids,2007

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