Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 854-859

  Waraho, Thaddao ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion droplet surface charge; Free fatty acids; Lipid oxidation; Oil in water emulsion; Prooxidant; Unsaturated fatty acids

Indexed keywords

EMULSION DROPLETS; FREE FATTY ACID; LIPID OXIDATION; OIL-IN-WATER EMULSIONS; PROOXIDANT;

EMULSIFICATION; EMULSIONS; GLYCEROL; ISOMERS; OLEIC ACID; OXIDATION;

UNSATURATED FATTY ACIDS;

ELAIDIC ACID; LINOELAIDIC ACID; LINOLEIC ACID; LIPID HYDROPEROXIDE; OLEIC ACID; SOYBEAN OIL; SOYBEAN OIL EMULSION; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; UNSATURATED FATTY ACID; WATER OIL CREAM;

ARTICLE; BIOLOGICAL ACTIVITY; CONCENTRATION (PARAMETERS); EMULSION; FATTY ACID ANALYSIS; FATTY ACID OXIDATION; ISOMER; LIPID OXIDATION; PARTICLE SIZE; PROTEIN STRUCTURE; STRUCTURE ANALYSIS; SURFACE CHARGE; ZETA POTENTIAL;

EID: 79960157053     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.034     Document Type: Article

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