Article ID Journal Published Year Pages File Type
10539508 Food Chemistry 2012 10 Pages PDF
Abstract
► Oxidative stability of emulsions depended on the chemical composition of marine PL. ► Marine PL of high purity, more PL and higher antioxidant produced better emulsions. ► Non-enzymatic browning reactions occurred in marine phospholipids. ► The presence of Strecker aldehydes and pyrroles may affect the emulsions' stability.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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