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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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Dades bibliogràfiques
Publicat a:Food Sci Biotechnol
Autors principals: Yi, BoRa, Kim, Mi-Ja, Lee, JaeHwan
Format: Artigo
Idioma:Inglês
Publicat: The Korean Society of Food Science and Technology 2016
Matèries:
Accés en línia: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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