Transfer of antioxidants at the interfaces of model food emulsions: Distributions and thermodynamic parameters

Organic and Biomolecular Chemistry

Volumn 13, Issue 3, 2015, Pages 876-885

  Losada Barreiro, Sonia ^a   Sánchez Paz, Verónica ^a   Bravo Díaz, Carlos ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACTIVATION ENERGY; ANTIOXIDANTS; CHEMICAL ACTIVATION; EMULSIFICATION; ENTROPY; FREE ENERGY; GIBBS FREE ENERGY; HYDROPHOBICITY; NONIONIC SURFACTANTS; OIL SHALE; RATE CONSTANTS; SURFACE ACTIVE AGENTS;

ACTIVATION PARAMETER; BIMOLECULAR REACTION; EFFECTS OF TEMPERATURE; HYDROPHOBIC EFFECT; NONIONIC SURFACTANT TWEEN 20; ORGANOLEPTIC PROPERTIES; PARTITION CONSTANT; THERMODYNAMIC PARAMETER;

OILS AND FATS;

KOBUS; ZEA MAYS;

ALPHA TOCOPHEROL; ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CORN OIL; EMULSION; POLYSORBATE; SURFACTANT; WATER;

CHEMICAL PHENOMENA; CHEMISTRY; EMULSION; KINETICS; SURFACE PROPERTY; TEMPERATURE; THERMODYNAMICS;

ALPHA-TOCOPHEROL; ANTIOXIDANTS; CAFFEIC ACIDS; CORN OIL; EMULSIONS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; KINETICS; POLYSORBATES; SURFACE PROPERTIES; SURFACE-ACTIVE AGENTS; TEMPERATURE; THERMODYNAMICS; WATER;

EID: 84920096221     PISSN: 14770520     EISSN: None     Source Type: Journal    
DOI: 10.1039/c4ob02058h     Document Type: Article

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