Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 1, 2018, Pages 20-25

  McClements, David Julian ^a   Decker, Eric ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

antioxidants; emulsions; natural; phospholipids; proteins; saponins

Indexed keywords

ANTIOXIDANTS; DROPS; EMULSIFICATION; FATTY ACIDS; FOOD PRODUCTS; LINOLEIC ACID; MOLECULES; PHOSPHOLIPIDS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT MOLECULES; ANTIOXIDANT POTENTIAL; COLLOIDAL PARTICLE; CONJUGATED LINOLEIC ACID; INTERFACIAL LAYER; LIPID OXIDATION IN EMULSIONS; SURFACE-ACTIVE MOLECULES;

OXIDATION;

ANTIOXIDANT; EMULSIFYING AGENT; FAT DROPLET; LIPID; PHOSPHOLIPID; POLYSACCHARIDE; PROTEIN; SCAVENGER; SURFACTANT;

ADSORPTION; CHEMICAL PHENOMENA; CHEMISTRY; LIPID METABOLISM; OXIDATION REDUCTION REACTION; STATIC ELECTRICITY;

ADSORPTION; ANTIOXIDANTS; EMULSIFYING AGENTS; FREE RADICAL SCAVENGERS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LIPID DROPLETS; LIPID METABOLISM; LIPIDS; OXIDATION-REDUCTION; PHOSPHOLIPIDS; POLYSACCHARIDES; PROTEINS; STATIC ELECTRICITY; SURFACE-ACTIVE AGENTS;

EID: 85039077367     PISSN: 00218561     EISSN: 15205118     Source Type: Book    
DOI: 10.1021/acs.jafc.7b05066     Document Type: Review

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