A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

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A Physicochemical Study of the Effects of Acidity on the Distribution and Antioxidant Efficiency of Trolox in Olive Oil-in-Water Emulsions

Published:2015-12-16 Issue:2 Volume:17 Page:296-304
ISSN:1439-4235
Container-title:ChemPhysChem
language:en
Short-container-title:ChemPhysChem

Author:

Galan Anna¹,Losada-Barreiro Sonia¹,Bravo-Díaz Carlos¹^ORCID

Affiliation:

1. Departamento de Química Física; Universidad de Vigo; Rua das Abelleiras S/N 36200 Vigo Pontevedra Spain

Funder

Xunta de Galicia

Ministerio de Educación y Ciencia

Publisher

Wiley

Subject

Physical and Theoretical Chemistry,Atomic and Molecular Physics, and Optics

Reference59 articles.

1. Lipid oxidation

2. Food enrichment with omega-3 fatty acids

3. Mechanisms of lipid oxidation in food dispersions

4. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

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1. Partitioning of Antioxidants in Edible Oil–Water Binary Systems and in Oil-in-Water Emulsions;Antioxidants;2023-03-28

2. Molecular Design of Interfaces of Model Food Nanoemulsions: A Combined Experimental and Theoretical Approach;Antioxidants;2023-02-14

3. Biochemistry of Antioxidants: Mechanisms and Pharmaceutical Applications;Biomedicines;2022-11-25

4. Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches^†;Critical Reviews in Food Science and Nutrition;2022-02-01

5. Determining Antioxidant Distributions in Intact Emulsions by Kinetic Methods: Application of Pseudophase Models;Lipid Oxidation in Food and Biological Systems;2022

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