Spatially Resolved Experiments to Monitor the Singlet Oxygen Initiated Oxidation of Lipid Droplets in Emulsions-Reference-Cited by-同舟云学术

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Spatially Resolved Experiments to Monitor the Singlet Oxygen Initiated Oxidation of Lipid Droplets in Emulsions

Published:2018-03-30 Issue:7 Volume:2 Page:586-595
ISSN:2367-0932
Container-title:ChemPhotoChem
language:en
Short-container-title:ChemPhotoChem

Author:

Banerjee Chiranjib¹,Breitenbach Thomas¹,Ogilby Peter R.¹^ORCID

Affiliation:

1. Department of Chemistry; Aarhus University; DK-8000 Aarhus Denmark

Funder

Danish Research Council

Danish Ministry of Higher Education in Science

Publisher

Wiley

Subject

Organic Chemistry,Physical and Theoretical Chemistry,Analytical Chemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cptc.201800005/fullpdf

Reference43 articles.

1. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

2. Mass Transport Phenomena in Lipid Oxidation and Antioxidation

3. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

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1. Singlet Oxygen Photophysics: From Liquid Solvents to Mammalian Cells;Chemical Reviews;2024-08-06

2. Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions;Food Research International;2024-07

3. Lipid oxidation in emulsions: New insights from the past two decades;Progress in Lipid Research;2024-04

4. The Use of Soy and Egg Phosphatidylcholines Modified with Caffeic Acid Enhances the Oxidative Stability of High-Fat (70%) Fish Oil-in-Water Emulsions;Colloids and Interfaces;2023-09-18

5. Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question;Food Chemistry;2023-03

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