Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of colloid and interface science"
DOI: 10.1016/j.jcis.2019.12.011
Abstract: HYPOTHESIS One fundamental and unsolved question in colloid chemistry, and also in the food industry, is whether molecular distributions, specifically the interfacial concentrations of antioxidants (AOI), are independent of the droplet sizes. Pseudophase kinetic models,… read more here.
Keywords: oxidative stability; droplet size; concentrations antioxidants; interfacial concentrations ... See more keywords