Prooxidant mechanisms of free fatty acids in stripped soybean oil-in-water emulsions

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 7112-7117

  Waraho, Thaddao ^a   Cardenia, Vladimiro ^b   Rodriguez Estrada, Maria T ^b   Julian Mcclements, D ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

EDTA; Emulsion droplet surface charge; Fatty acid methyl ester; Free fatty acid; Lipid oxidation; Oil in water emulsion; PH

Indexed keywords

FATTY ACID; REACTIVE OXYGEN METABOLITE; SOYBEAN OIL; WATER;

ARTICLE; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION; SURFACE PROPERTY;

EMULSIONS; FATTY ACIDS; OXIDATION-REDUCTION; REACTIVE OXYGEN SPECIES; SOYBEAN OIL; SURFACE PROPERTIES; WATER;

GLYCINE MAX;

EID: 68249128460     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901270m     Document Type: Article

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