Effects of acidity, temperature and emulsifier concentration on the distribution of caffeic acid in stripped corn and olive oil-in-water emulsions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 11, 2013, Pages 1629-1636

  Costa, Marlene ^b   Losada Barreiro, Sonia ^a   Paiva Martins, Fátima ^b   Bravo Díaz, Carlos ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antioxidants; Arenediazonium; Caffeic acid; Emulsions; Pseudophase model

Indexed keywords

ARENEDIAZONIUM; CAFFEIC ACIDS; ENVIRONMENTAL CONDITIONS; EXPERIMENTAL CONDITIONS; INTERFACIAL REGION; OIL-IN-WATER EMULSIONS; PARTITION CONSTANT; PSEUDOPHASE MODEL;

ANTIOXIDANTS; EMULSIONS;

EMULSIFICATION;

ZEA MAYS;

EID: 84887049528     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-013-2309-x     Document Type: Article

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