Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability
Author:
Affiliation:
1. Dept. of Food Science and Technology, Faculty of Agro-Industry; Kasetsart Univ.; Chatuchak Bangkok 10900 Thailand
2. Dept. of Food Science; Univ. of Massachusetts Amherst; 240 Chenoweth Laboratory 102 Holdsworth Way Amherst MA 01003 U.S.A
Funder
Thailand Research Fund
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14034/fullpdf
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4. Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation;Choi;Food Chem,2009
5. Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips;Chu;Food Chem,2001
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