Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR-Reference-Cited by-同舟云学术

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Rapid Quantitative Profiling of Lipid Oxidation Products in a Food Emulsion by 1H NMR

Published:2018-03-05 Issue:7 Volume:90 Page:4863-4870
ISSN:0003-2700
Container-title:Analytical Chemistry
language:en
Short-container-title:Anal. Chem.

Author:

Merkx Donny W. H.¹²³^ORCID,Hong G. T. Sophie¹,Ermacora Alessia¹,van Duynhoven John P. M.¹³

Affiliation:

1. Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT, Vlaardingen, The Netherlands

2. Wageningen University and Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands

3. Wageningen University and Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE, Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.analchem.8b00380

Reference35 articles.

1. Lipid oxidation in food emulsions

2. Sensory impact of lipid oxidation in complex food systems

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

4. The Role of Iron in Peroxidation of Polyunsaturated Fatty Acids in Liposomes

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

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