Impact of iron encapsulation within the interior aqueous phase of water-in-oil-in-water emulsions on lipid oxidation

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 271-276

  Choi, Seung Jun ^a   Decker, Eric Andrew ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Encapsulation; Iron; Lipid oxidation; Release; W O W emulsion; Whey protein

Indexed keywords

FAT DROPLET; FISH OIL; IRON; POLYUNSATURATED FATTY ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

AQUEOUS SOLUTION; ARTICLE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); EMULSION; ENCAPSULATION; FLOCCULATION; FOOD PROCESSING; LIPID OXIDATION; OXIDATION;

EID: 64449085917     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.045     Document Type: Article

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