The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions

► O/W emulsions stabilised by sodium caseinate, Tween 20 and silica particles. ► Lipid oxidation rate was monitored over extended time. ► Silica particles at the interface are able to reduce the lipid oxidation rate. ► CAS can reduce the rate of oxidation through its ability to scavenge free radicals.