| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541456 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Free fatty acids are strong prooxidants in oil-in-water emulsions. ⺠Free fatty acids make emulsion droplets negatively charged. ⺠Negatively charged emulsion droplets attract metals and accelerate oxidation. ⺠The prooxidant activity of free fatty acids is dependent on their chemical structure.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Thaddao Waraho, D. Julian McClements, Eric A. Decker,