Article ID Journal Published Year Pages File Type
10543072 Food Chemistry 2011 8 Pages PDF
Abstract
► The antioxidant effects of caffeic acid and bovine serum albumin in emulsions were studied. ► Synergy between caffeic acid and bovine serum albumin was demonstrated in water-in-oil and oil-in-water emulsions. ► The oil-in-water emulsion oxidised faster than the water-in-oil emulsion.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions
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