Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions

Author:

Boerkamp Vincent J.P.ORCID,Boras Scarlett D.,Vincken Jean-PaulORCID,van Duynhoven John P.M.,Hennebelle MarieORCID

Funder

Ministerie van Economische Zaken

NWO

Publisher

Elsevier BV

Reference48 articles.

1. Advances in infant formula science;Ahern;Annual review of food science and technology,2019

2. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil;Baik;Journal of the American Oil Chemists' Society,2004

3. Impact of iron, chelators, and free fatty acids on lipid oxidation in low-moisture crackers;Barden;Journal of agricultural and food chemistry,2015

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. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation;Berton;Journal of agricultural and food chemistry,2011

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