Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.03.004
Abstract: Interest has recently been rising in the development of food-compatible Pickering emulsions, i.e., particle-stabilized emulsions, and various biobased particles have been demonstrated as useful for such a purpose. Most of the related work has focused… read more here.
Keywords: oxidation; lipid oxidation; pickering particles; liquid oil ... See more keywords