Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10539581 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠The oxidation of the emulsions was affected by the homogenization procedure. ⺠Whey protein and rutin stabilized the emulsions against oxidation. ⺠Oil purification did not affect the emulsions stability significantly. ⺠Even without rutin, fine emulsions were more resistant to oxidation than coarse. ⺠The higher stability of fine emulsions was more marked when rutin was present.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lorena Atarés, Lisa J. Marshall, Mahmood Akhtar, Brent S. Murray,