Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration-Reference-Cited by-同舟云学术

Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

Published:2015-07-17 Issue:11 Volume:117 Page:1801-1813
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Losada‐Barreiro Sonia¹,Bravo‐Díaz Carlos¹,Romsted Laurence S.²

Affiliation:

1. Departamento Química Física, Facultad de QuímicaUniversidad de VigoVigoSpain

2. Department of Chemistry and Chemical BiologyRutgers, the State University of New JerseyNJUSA

Funder

Xunta de Galicia

Ministerio de Educación y Ciencia and Universidad de Vigo

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400507

Reference66 articles.

1. Antioxidants in lipid oxidation in foods‐A critical appraisal;Adegoke G. O.;J. Food Sci. Technol.,1998

2. Mechanisms of Antioxidants in the Oxidation of Foods

3. Mechanisms of lipid oxidation in food dispersions

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