Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 23, 2017, Pages 4755-4765

  Liang, Li ^a,b   Chen, Fang ^b,c   Wang, Xingguo ^a   Jin, Qingzhe ^a   Decker, Eric Andrew ^b   McClements, David Julian ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

^c NANCHANG UNIVERSITY   (China)

Author keywords

delivery; emulsion; flaxseed oil; oxidative stability; physical stability; sunflower phospholipids

Indexed keywords

BLENDING; CHEMICAL STABILITY; DROPS; EMULSIFICATION; EMULSIONS; FATTY ACIDS; FLAX; LECITHIN; OILS AND FATS; OILSEEDS; OXIDATION RESISTANCE; PHOSPHOLIPIDS; POLYUNSATURATED FATTY ACIDS; STABILITY;

COLLOIDAL INTERACTION; DELIVERY; FLAXSEED OIL; OXIDATIVE STABILITY; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID PROFILES; PHYSICAL STABILITY; SYNTHETIC SURFACTANTS;

SUNFLOWER OIL;

EMULSION; LINSEED OIL; PHOSPHATIDYLCHOLINE; PHOSPHOLIPID; SUNFLOWER OIL; VEGETABLE OIL; WATER;

CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION; PARTICLE SIZE;

EMULSIONS; LECITHINS; LINSEED OIL; OXIDATION-REDUCTION; PARTICLE SIZE; PHOSPHOLIPIDS; PLANT OILS; WATER;

EID: 85020823513     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b01469     Document Type: Article

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