Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2057-2061

  Silvestre, M P C ^a,b   Chaiyasit, Wilailuk ^a   Brannan, Robert G ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

Author keywords

Antioxidants; Emulsions; Fish oil; Iron; Lipid oxidation; Surfactants

Indexed keywords

ANTIOXIDANT; FISH OIL; FOOD ADDITIVE; LIPID PEROXIDASE; OIL; SURFACTANT; WATER;

ANIMAL; ANIMAL TISSUE; ARTICLE; CHEMISTRY; EMULSION; FOOD PROCESSING; HYDROPHILICITY; LIPID BILAYER; LIPID OXIDATION; NONHUMAN; OXIDATION REDUCTION REACTION; SALMON;

ANIMALS; ANTIOXIDANTS; EMULSIONS; FISH OILS; LIPID BILAYERS; OXIDATION-REDUCTION; SALMON; SURFACE-ACTIVE AGENTS; WATER;

EID: 0033916565     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf991162l     Document Type: Article

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