Ability of Surfactant Micelles To Alter the Physical Location and Reactivity of Iron in Oil-in-Water Emulsion-Reference-Cited by-同舟云学术

Ability of Surfactant Micelles To Alter the Physical Location and Reactivity of Iron in Oil-in-Water Emulsion

Published:2002-08-30 Issue:20 Volume:50 Page:5704-5710
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cho Young-Je¹,McClements D. Julian¹,Decker Eric A.¹

Affiliation:

1. Food Engineering, Sangju National University, Sangju, Gyeongbuk 742-711, Korea, and Food Science, Chenoweth Laboratory, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020433g

Reference16 articles.

1. McClements, D. J.Food Emulsions: Principles, Practice, and Techniques; CRC Press: Boca Raton, FL, 1999.

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

3. Free radicals in iron-containing systems

4. Solubilization Kinetics of Triacyl Glycerol and Hydrocarbon Emulsion Droplets in a Micellar Solution

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