Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1145-1152

  O'Dwyer, Sandra P ^a,b   O'Beirne, David ^b   Eidhin, Deirdre Ní ^b   O'Kennedy, Brendan T ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Camelina oil; Fish oil; Lipid oxidation; O W emulsion; Omega 3 oil; Particle size; Sodium caseinate; Storage temperature

Indexed keywords

CAMELINA OIL; FISH OIL; LIPID OXIDATION; O/W EMULSIONS; OMEGA-3; SODIUM CASEINATE; STORAGE TEMPERATURES;

EMULSIFICATION; EMULSIONS; OXIDATION RESISTANCE; PARTICLE SIZE; SODIUM;

SUNFLOWER OIL;

CASEINATE; FAT DROPLET; FISH OIL; LIPID HYDROPEROXIDE; SODIUM DERIVATIVE; SUNFLOWER OIL; UNCLASSIFIED DRUG; WATER OIL CREAM;

ARTICLE; CONCENTRATION (PARAMETERS); EMULSION; HIGH TEMPERATURE; LIPID COMPOSITION; LIPID OXIDATION; MICROFLUIDICS; OXIDATION REDUCTION POTENTIAL; PARTICLE SIZE; STORAGE TEMPERATURE;

CASEINS; EMULSIONS; FOOD STORAGE; OILS; OXIDATION-REDUCTION; WATER;

CAMELINA; HELIANTHUS;

EID: 84873737341     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.138     Document Type: Article

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