Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

Claire Berton‐Carabin; Marie‐Hélène Ropers; Dominique Bertrand; Michèle Viau; Claude Génot

doi:10.1016/j.foodchem.2011.09.137

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Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

Claire Berton‐Carabin Marie‐Hélène Ropers Dominique Bertrand Michèle Viau Claude Génot

Year: 2011 Journal: Food Chemistry Vol: 131 (4)Pages: 1360-1369 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2011.09.137

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Keywords:

Metmyoglobin Chemistry Pulmonary surfactant Emulsion Oxidative phosphorylation Ethylenediaminetetraacetic acid Lipid oxidation Aqueous solution Aqueous two-phase system Bovine serum albumin Organic chemistry Chromatography Nuclear chemistry Myoglobin Antioxidant Chelation Biochemistry

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Edible Oils Quality and Analysis

Physical Sciences → Chemistry → Organic Chemistry

Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions

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