Influence of formulation on the oxidative stability of water-in-oil emulsions

Wafa Dridi; Wafa Essafi; Mohamed Gargouri; Fernando Leal‐Calderon; Maud Cansell

doi:10.1016/j.foodchem.2016.01.145

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Influence of formulation on the oxidative stability of water-in-oil emulsions

Wafa Dridi Wafa Essafi Mohamed Gargouri Fernando Leal‐Calderon Maud Cansell

Year: 2016 Journal: Food Chemistry Vol: 202 Pages: 205-211 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2016.01.145

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Keywords:

Chemistry Aqueous solution Lipid oxidation Aqueous two-phase system Emulsion Oxidative phosphorylation Polyunsaturated fatty acid Chemical engineering Organic chemistry Antioxidant Biochemistry Fatty acid

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Edible Oils Quality and Analysis

Physical Sciences → Chemistry → Organic Chemistry

Antioxidant Activity and Oxidative Stress

Health Sciences → Medicine → Biochemistry

Free Radicals and Antioxidants

Physical Sciences → Chemistry → Organic Chemistry

Influence of formulation on the oxidative stability of water-in-oil emulsions

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