Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise

Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the...

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Autors principals:	Suyeon Yang, Aletta A. Verhoeff, Donny W. H. Merkx, John P. M. van Duynhoven, Johannes Hohlbein
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-12-01
Col·lecció:	Antioxidants
Matèries:	lipoprotein granules co-oxidation α-tocopherol <span style="font-variant: small-caps">l</span>-ascorbic acid antioxidant pro-oxidant
Accés en línia:	https://www.mdpi.com/2076-3921/9/12/1278
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