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Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were sele...

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Publicado en:Food Sci Biotechnol
Autores principales: Yi, BoRa, Kim, Mi-Ja, Lee, JaeHwan
Formato: Artigo
Lenguaje:Inglês
Publicado: The Korean Society of Food Science and Technology 2016
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC6049128/
https://ncbi.nlm.nih.gov/pubmed/30263366
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0162-z
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