Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions

Food Chemistry

Volumn 84, Issue 3, 2004, Pages 451-456

  Osborn, Hannah T ^a   Akoh, Casimir C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Anisidine value; Lipid oxidation; Oil in water emulsions; Particle size; Peroxide value; Structured lipids; TOTOX value; Whey protein isolate

Indexed keywords

EMULSIFYING AGENT; LIPID; OCTANOIC ACID; PEROXIDE; RAPESEED OIL; SUCROSE ESTER DERIVATIVE; WATER OIL CREAM;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL PARAMETERS; CONCENTRATION RESPONSE; LIPID OXIDATION; OXIDATION; PARTICLE SIZE; PROTEIN ISOLATION; WHEY;

BRASSICA NAPUS VAR. NAPUS;

EID: 0242691062     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00270-X     Document Type: Article

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