Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

Food Research International

Volumn 50, Issue 1, 2013, Pages 377-383

  Mosca, Monica ^a   Cuomo, Francesca ^a   Lopez, Francesco ^a   Ceglie, Andrea ^a  

^a UNIVERSITY OF MOLISE   (Italy)

Author keywords

Front face fluorescence; Interphase; Lipid oxidation; Oil in water emulsions; Olive oil; Surfactants

Indexed keywords

FLUORESCENT METHODS; FOOD EMULSIONS; FOOD GRADE; FRONT FACE; HYDROPHOBIC TAILS; INTERFACIAL LAYER; INTERPHASE; LAYER STRUCTURES; LIPID OXIDATION; LIPOPHILIC ANTIOXIDANTS; OIL DROPLETS; OIL PHASE; OIL-IN-WATER (O/W) EMULSION; OIL-IN-WATER EMULSIONS; OLIVE OIL; POLYOXYETHYLENE; RADICAL ATTACKS; RADICAL INITIATORS; SPAN 80; TWEEN 80; TWEEN-20; WATER PHASE;

EMULSIFICATION; EMULSIONS; FLUORESCENCE; HYDROPHILICITY; POLYETHYLENE OXIDES; PROPANE; SURFACE ACTIVE AGENTS; VEGETABLE OILS;

OXIDATION;

EID: 84870524293     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.10.046     Document Type: Article

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