| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541668 | Food Chemistry | 2012 | 10 Pages |
Abstract
⺠Oil-in-water emulsions stabilised with reduced amounts of emulsifiers were prepared. ⺠Emulsifiers included proteins and a non-ionic surfactant. ⺠Emulsions were incubated under various temperature and oxidation conditions. ⺠The surfactant protected more emulsions against lipid oxidation than the proteins. ⺠Complex interrelationships between emulsifiers and initiators were highlighted.
Related Topics
Physical Sciences and Engineering
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Analytical Chemistry
Authors
Claire Berton, Marie-Hélène Ropers, Dominique Bertrand, Michèle Viau, Claude Genot,