Influence of aqueous phase emulsifiers on lipid oxidation in water-in-walnut oil emulsions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 9, 2014, Pages 2104-2111

  Yi, Jianhua ^a,b   Zhu, Zhenbao ^a   McClements, D Julian ^b   Decker, Eric A ^b  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

emulsifiers; lipid oxidation; walnut oil; water in oil emulsions (W O emulsions); whey protein isolates (WPI)

Indexed keywords

EMULSIFIERS; LIPID OXIDATION; W/O EMULSIONS; WALNUT OIL; WHEY PROTEIN ISOLATE;

EMULSIONS; OXIDATION RESISTANCE; PROTEINS; SODIUM DODECYL SULFATE; ANTIOXIDANTS; OIL SHALE; OXIDATION; SODIUM SULFATE;

OXIDATION; EMULSIONS;

JUGLANS;

EMULSIFYING AGENT; POLYSORBATE; VEGETABLE OIL; WATER;

ARTICLE; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION; PH; WALNUT;

EMULSIFYING AGENTS; EMULSIONS; HYDROGEN-ION CONCENTRATION; JUGLANS; OXIDATION-REDUCTION; PLANT OILS; POLYSORBATES; WATER;

EID: 84897713791     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf404593f     Document Type: Article

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