Physiochemical properties of selectively oxidized 1-monolaurin from 2,2,6,6-tetramethyl-1-piperidinyl

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 7, 2009, Pages 2920-2924

  Ahn, Seon Min ^a   Lee, Hyong Joo ^b   Kim, Sang Woo ^c   Lee, JaeHwan ^c   Chang, Pahn Shick ^a,c  

^a Dong Suh Foods Co   (South Korea)

^b Seoul National University   (South Korea)

^c Seoul National University of Science and Technology   (South Korea)

Author keywords

1 monolaurin; Emulsion stability; NMR; Selective oxidation; Water solubility

Indexed keywords

AMINE OXIDE; GLYCEROL LAURATE; HYPOCHLORITE SODIUM; LAURIC ACID DERIVATIVE; MONOACYLGLYCEROL; TEMPO; WATER;

ARTICLE; CHEMISTRY; EMULSION; INFRARED SPECTROPHOTOMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; SOLUBILITY;

CYCLIC N-OXIDES; EMULSIONS; LAURATES; MAGNETIC RESONANCE SPECTROSCOPY; MONOGLYCERIDES; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; SODIUM HYPOCHLORITE; SOLUBILITY; SPECTROPHOTOMETRY, INFRARED; WATER;

EID: 64549118698     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8032705     Document Type: Article

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