Article ID Journal Published Year Pages File Type
10539581 Food Chemistry 2012 7 Pages PDF
Abstract
► The oxidation of the emulsions was affected by the homogenization procedure. ► Whey protein and rutin stabilized the emulsions against oxidation. ► Oil purification did not affect the emulsions stability significantly. ► Even without rutin, fine emulsions were more resistant to oxidation than coarse. ► The higher stability of fine emulsions was more marked when rutin was present.
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Authors
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