| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398906 | Food Research International | 2013 | 7 Pages |
Abstract
⺠Olive oil-in-water emulsions were studied as examples of low fat foods. ⺠The role of the interfacial layer in emulsion oxidation was studied. ⺠Interphase properties were changed by adding different Tween surfactants. ⺠The oxidation of the oil in emulsion was followed continuously by fluorescence. ⺠Antioxidants and radicals affected oil oxidation in dependence of their polarity.
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Authors
Monica Mosca, Francesca Cuomo, Francesco Lopez, Andrea Ceglie,