Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

Lorena Atarés; Lisa J. Marshall; Mahmood Akhtar; Brent S. Murray

doi:10.1016/j.foodchem.2012.02.221

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Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

Lorena Atarés Lisa J. Marshall Mahmood Akhtar Brent S. Murray

Year: 2012 Journal: Food Chemistry Vol: 134 (3)Pages: 1418-1424 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2012.02.221

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Keywords:

Rutin Creaming Homogenization (climate) Chemistry Emulsion Oxidative phosphorylation Chromatography Particle size Chemical engineering Antioxidant Organic chemistry Biochemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Edible Oils Quality and Analysis

Physical Sciences → Chemistry → Organic Chemistry

Food Chemistry and Fat Analysis

Life Sciences → Agricultural and Biological Sciences → Food Science

Structure and oxidative stability of oil in water emulsions as affected by rutin and homogenization procedure

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