Effect of iron and surfactant hydroperoxides on the oxidative stability of oil-in-water emulsions.

被引：0
|
作者：
Nuchi, CD [1 ]
McClements, DJ [1 ]
Decker, EA [1 ]
机构：
[1] Univ Massachusetts, Dept Food Sci, Chenoweth Lab, Amherst, MA 01003 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2001年 / 221卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
15-AGFD
引用
收藏
页码：U21 / U21
页数：1
相关论文
共 50 条
  • [41] Arabinoxylan hydrolysates improved physical and oxidative stability of oil-in-water emulsions
    Li, Shanshan
    Chen, Hong
    Zeng, Zhen
    Li, Cheng
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2024, 258
  • [42] Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions
    Pan, LG
    Tomás, MC
    Añón, MC
    JOURNAL OF SURFACTANTS AND DETERGENTS, 2002, 5 (02) : 135 - 143
  • [43] Stability of Lycopene in Oil-in-Water Emulsions
    Ax, Karin
    Mayer-Miebach, Esther
    Link, Bettina
    Schuchmann, Heike
    Schubert, Helmar
    ENGINEERING IN LIFE SCIENCES, 2003, 3 (04): : 199 - 201
  • [44] Density and stability of oil-in-water emulsions
    Matienko, Olga I.
    Filatova, Elena G.
    Chebunin, Vadim A.
    IZVESTIYA VUZOV-PRIKLADNAYA KHIMIYA I BIOTEKHNOLOGIYA, 2024, 14 (02): : 285 - 290
  • [45] EFFECT OF SURFACTANT ON SOME PHYSICOCHEMICAL PROPERTIES OF DAIRY OIL-IN-WATER EMULSIONS
    TOMAS, A
    COURTHAUDON, JL
    PAQUET, D
    LORIENT, D
    FOOD HYDROCOLLOIDS, 1994, 8 (06) : 543 - 553
  • [46] Surfactant effect on the ultrafiltration of oil-in-water emulsions using ceramic membranes
    Matos, Maria
    Gutierrez, Gemma
    Lobo, Alberto
    Coca, Jose
    Pazos, Carmen
    Benito, Jose M.
    JOURNAL OF MEMBRANE SCIENCE, 2016, 520 : 749 - 759
  • [47] Emulsifying Properties of Sunflower Phosphatidylcholine Enriched Fractions in Oil-in-water Emulsions.
    Guiotto, Estefania N.
    Diehl, Bernd W. K.
    Tomas, Mabel
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2020, 97 : 90 - 90
  • [48] Oxidative stability of oil-in-water emulsions with α-tocopherol, charged emulsifier, and different oxidative stress
    BoRa Yi
    Mi-Ja Kim
    JaeHwan Lee
    Food Science and Biotechnology, 2018, 27 : 1571 - 1578
  • [49] Oxidative stability of oil-in-water emulsions with -tocopherol, charged emulsifier, and different oxidative stress
    Yi, BoRa
    Kim, Mi-Ja
    Lee, JaeHwan
    FOOD SCIENCE AND BIOTECHNOLOGY, 2018, 27 (06) : 1571 - 1578
  • [50] Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid
    Almajano, M. P.
    Carbo, R.
    Delgado, M. E.
    Gordon, M. H.
    JOURNAL OF FOOD SCIENCE, 2007, 72 (05) : C258 - C263
12345