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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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| Publicado no: | Antioxidants (Basel) |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7765159/ https://ncbi.nlm.nih.gov/pubmed/33333764 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox9121278 |
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