Article ID Journal Published Year Pages File Type
10541300 Food Chemistry 2012 7 Pages PDF
Abstract
► Lipid oxidation study involving emulsified fish oil. ► Oil encapsulated in filled hydrogel microspheres compared to oil-in-water emulsions. ► Stability assessed by formation of hydroperoxides and propanal during storage. ► Emulsion stabilised by Tween 20 oxidised the fastest. ► Microspheres and emulsion stabilised by caseinate oxidised at similar rates.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres
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