Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects
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DOI: 10.1021/acs.jafc.2c07365
Abstract: Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring… read more here.
Keywords: coffee; coffee fractions; continuous phase; stability ... See more keywords