Article ID Journal Published Year Pages File Type
7601878 Food Chemistry 2013 8 Pages PDF
Abstract
► Oxidation products in oil were not detected when oil was emulsified with casein. ► Temperature may increase hydrophobic interactions of protein and oxidation products. ► Migration of lipophilic oxidation products to the emulsion interfacial layer is important. ► Higher emulsifier level (O/W emulsions) increased apparent oxidative stability.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil-in-water emulsions
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