Design of interfacial films to control lipid oxidation in oil-in-water emulsions

Food Hydrocolloids

Volumn 33, Issue 1, 2013, Pages 99-105

  Berton Carabin, C ^b   Genot, C ^a   Gaillard, C ^a   Guibert, D ^a   Ropers, M H ^a  

^a INRA   (France)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Aggregates; Emulsion; Interface; Lipid oxidation; Phospholipid; Protein; Structure

Indexed keywords

ATOMIC FORCE MICROSCOPY; DROPS; EMULSIFICATION; EMULSIONS; INTERFACES (MATERIALS); LANGMUIR BLODGETT FILMS; OXIDATION; PHOSPHOLIPIDS;

BARRIER PROPERTIES; BOVINE Β-LACTOGLOBULIN; CONTROLLED MODIFICATION; INTERFACIAL FILM; INTERFACIAL LAYER; LIPID OXIDATION; NATIVE PROTEINS; OIL-IN-WATER; PHOSPHATIDYL CHOLINE; WATER EMULSION;

PROTEINS;

BOVINAE;

EID: 84875801748     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.02.021     Document Type: Article

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