Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions

Food Research International

Volumn 48, Issue 2, 2012, Pages 353-358

  Waraho, Thaddao ^a   Cardenia, Vladimiro ^b   Nishino, Yudai ^a   Seneviratne, Kapila N ^c   Rodriguez Estrada, Maria T ^b   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF KELANIYA   (Sri Lanka)

Author keywords

Antioxidants; Diacylglycerol; Emulsion droplet surface charge; Interfacial tension; Lipid oxidation; Monoacylglycerol; Oil in water emulsion; Tween 20

Indexed keywords

ANTIOXIDANTS; DIACYLGLYCEROL; EMULSION DROPLETS; LIPID OXIDATION; MONOACYLGLYCEROL; OIL-IN-WATER EMULSIONS; TWEEN-20;

AGENTS; EMULSIONS; OILSEEDS; OXIDATION; SURFACE TENSION; ZETA POTENTIAL;

GLYCEROL;

GLYCINE MAX;

EID: 84862182168     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.05.017     Document Type: Article

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