Effects of interface generation, droplet size and antioxidant partitioning on the oxidation rate and oxidative stability of water–in–oil emulsions: A comparison of coarse emulsions and nanoemulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Topics & Concepts
ChemistryOxidative phosphorylationChemical engineeringAntioxidantEmulsionWater in oilChromatographyOrganic chemistryBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationEdible Oils Quality and Analysis