Effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 17, 2011, Pages 9344-9350

  Yang, Tsung Shi ^a   Liu, Tai Ti ^b   Hu, Tzu Fang ^b  

^a CHINA MEDICAL UNIVERSITY   (Taiwan)

^b YUANPEI UNIVERSITY   (Taiwan)

Author keywords

lecithin; Multilayered oil in water emulsion; orange oil; pectin; photosensitized oxidation; response surface methodology; riboflavin

Indexed keywords

LECITHIN; MULTI-LAYERED; ORANGE OIL; PECTIN; PHOTOSENSITIZED OXIDATION; RESPONSE SURFACE METHODOLOGY; RIBOFLAVIN;

EMULSIFICATION; EMULSIONS; OLEFINS; OXIDATION; OXIDATION RESISTANCE; STABILITY; SURFACE PROPERTIES; USER INTERFACES;

PHOSPHOLIPIDS;

ORANGE OIL; PECTIN; PHOSPHATIDYLCHOLINE; PHOTOSENSITIZING AGENT; RIBOFLAVIN; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DRUG STABILITY; EMULSION; LIGHT; OXIDATION REDUCTION REACTION; VISCOSITY;

DRUG STABILITY; EMULSIONS; LECITHINS; LIGHT; OXIDATION-REDUCTION; PECTINS; PHOTOSENSITIZING AGENTS; PLANT OILS; RIBOFLAVIN; VISCOSITY;

EID: 80052564628     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2015107     Document Type: Article

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