Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects.

Feng, Jilu; Schroën, Karin; Guyot, Sylvain; Gacel, Agnès; Fogliano, Vincenzo; Berton-Carabin, Claire C

Feng, Jilu; Schroën, Karin; Guyot, Sylvain; Gacel, Agnès; Fogliano, Vincenzo; Berton-Carabin, Claire C.

Afiliación

Feng J; Food Quality and Design Group, Wageningen University and Research, 6708WG Wageningen, Netherlands.
Schroën K; Food Process and Engineering Group, Wageningen University and Research, 6708WG Wageningen, Netherlands.
Guyot S; Food Process and Engineering Group, Wageningen University and Research, 6708WG Wageningen, Netherlands.
Gacel A; INRA UR1268 BIA, F-35653 Le Rheu, France.
Fogliano V; INRA UR1268 BIA, F-35653 Le Rheu, France.
Berton-Carabin CC; Food Quality and Design Group, Wageningen University and Research, 6708WG Wageningen, Netherlands.

J Agric Food Chem ; 71(11): 4717-4728, 2023 Mar 22.

Article en En | MEDLINE | ID: mdl-36892016

Asunto(s)

Antioxidantes; Ácidos Grasos Insaturados; Antioxidantes/análisis; Antioxidantes/química; Emulsiones/química; Oxidación-Reducción; Estrés Oxidativo; Agua/química; Polifenoles/análisis; Polifenoles/química

Palabras clave

coffee; continuous phase; emulsions; interface; lipid oxidation; melanoidins

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos Insaturados / Antioxidantes Idioma: En Revista: J Agric Food Chem Año: 2023 Tipo del documento: Article País de afiliación: Países Bajos Pais de publicación: Estados Unidos

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