A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation.

Schroën, Karin; Berton-Carabin, Claire C

Schroën, Karin; Berton-Carabin, Claire C.

Afiliación

Schroën K; Wageningen University, Department of Agrotechnology & Food Sciences, Laboratory of Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; Membrane Processes for Food Group, University of Twente, Drienerlolaan 5, 7522 NB Enschede, the Netherlands. Electronic address: karin.schroen@wur.nl.
Berton-Carabin CC; Wageningen University, Department of Agrotechnology & Food Sciences, Laboratory of Food Process Engineering Group, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands; INRAE, UR BIA, F-44316 Nantes, France. Electronic address: claire.berton-carabin@inrae.fr.

Food Res Int ; 160: 111621, 2022 10.

Article en En | MEDLINE | ID: mdl-36076435

Asunto(s)

Emulsionantes; Polisorbatos; Emulsionantes/química; Emulsiones/química; Aceites; Oxígeno; Polisorbatos/química; Agua/química

Palabras clave

Emulsifier; Emulsion; Food; Lipid oxidation; Modelling reaction kinetics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisorbatos / Emulsionantes Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá

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