Effects of Caffeic Acid Phenethyl Ester and 4-Vinylcatechol on the Stabilities of Oil-in-Water Emulsions of Stripped Soybean Oil
Author:
Affiliation:
1. Department of Food Science and Technology, Chungnam National University, Daejeon 305-764, Republic of Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b02423
Reference36 articles.
1. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2. Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid Compounds
3. Evaluation of Antioxidant Activity of Rosemary Extracts, Carnosol and Carnosic Acid in Bulk Vegetable Oils and Fish Oil and Their Emulsions
4. Antioxidant activity of water extract of four Harng Jyur (Chrysanthemum morifolium Ramat) varieties in soybean oil emulsion
5. Antioxidants in lipid foods and their impact on food quality
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