Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539508 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Oxidative stability of emulsions depended on the chemical composition of marine PL. ⺠Marine PL of high purity, more PL and higher antioxidant produced better emulsions. ⺠Non-enzymatic browning reactions occurred in marine phospholipids. ⺠The presence of Strecker aldehydes and pyrroles may affect the emulsions' stability.
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Authors
F.S.H. Lu, N.S. Nielsen, C.P. Baron, C. Jacobsen,