Influence of Temperature on the Distribution of Catechin in Corn Oil-in-Water Emulsions and Some Relevant Thermodynamic Parameters

Food Biophysics

Volumn 9, Issue 4, 2014, Pages 380-388

  Martínez Aranda, Nuria ^a   Losada Barreiro, Sonia ^a   Bravo Díaz, Carlos ^a   Romsted, Laurence S ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Antioxidant distribution; Antioxidants; Catechin; Oil in water emulsions; Pseudophase model

Indexed keywords

ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; FLAVONOIDS; OSTWALD RIPENING; PHENOLS; RATE CONSTANTS; VEGETABLE OILS;

CATECHIN; INCREASING TEMPERATURES; INTERFACIAL REGION; OIL-IN-WATER EMULSIONS; PARTITION CONSTANT; PSEUDOPHASE MODEL; SPONTANEOUS PROCESS; THERMODYNAMIC PARAMETER;

TEMPERATURE;

ZEA MAYS;

EID: 84912150485     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9332-9     Document Type: Article

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