Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions - Mosca, Monica; Cuomo, Francesca; Lopez, Francesco; Ceglie, Andrea (Food research international, 2013)
Keywords: Antioxidants; Biological and medical sciences; Droplets; emulsifiers; Emulsions; esters; Fat industries; Food additives; Food industries; Foods; Front-face fluorescence; Fundamental and applied biological sciences. Psychology; General aspects; hydrophobicity; Initiators; Interphase; Lipid oxidation; lipid peroxidation; low fat foods; Oil-in-water emulsions; oils; Olive oil; Olives; Oxidation; propane; Radicals; Surfactants; Front-face fluorescence; Olive oil; Surfactants; Interphase; Oil-in-water emulsions; Lipid oxidation; Water oil emulsion; Oil water emulsion; Fluorescence; Lipids; Vegetable oil; Food additive; Emulsifier; Edible oil; Surfactant; Antioxidant; Oxidation