Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil-Reference-Cited by-同舟云学术

Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil

Published:2021-06-28 Issue:2 Volume:102 Page:488-495
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Bąkowska Ewa¹^ORCID,Siger Aleksander¹^ORCID,Rudzińska Magdalena²^ORCID,Dwiecki Krzysztof¹^ORCID

Affiliation:

1. Department of Food Biochemistry and Analysis Poznań University of Life Sciences Poznań Poland

2. Institute of Food Technology of Plant Origin Poznań University of Life Sciences Poznań Poland

Funder

Narodowe Centrum Nauki

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11376

Reference25 articles.

1. Influence of native antioxidants on the formation of fatty acid hydroperoxides in model systems

2. A novel method for detection of lipid oxidation in edible oil

3. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils

4. Role of Physical Structures in Bulk Oils on Lipid Oxidation

5. Synergism of phosphatidylcholine on the antioxidant properties of α-tocopherol in corn oils under different relative humidity

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