Effect of polydispersity in oil-droplet size on lipid oxidation in oil-in-water emulsions
Japan Journal of Food Engineering, ISSN: 1345-7942, Vol: 17, Issue: 3, Page: 91-94
2016
- 1Citations
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Article Description
The effect of oil-droplet size distribution on the lipid oxidation in oil-in-water emulsions was theoretically examined based on the autocatalytic rate equation. The computational assessment involved lipid droplets coated with a surfactant comprising a hydrophobic moiety. Although the lipid oxidation rate showed a decreasing trend as the oil-droplet size decreased, the polydispersity of the oil-droplet size scarcely affected the lipid oxidation process for oil-droplets of median diameter ranging between 100 nm and 3 μm.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85013308890&origin=inward; http://dx.doi.org/10.11301/jsfe.17.91; https://www.jstage.jst.go.jp/article/jsfe/17/3/17_91/_article; https://www.jstage.jst.go.jp/article/jsfe/17/3/17_91/_pdf; https://www.jstage.jst.go.jp/article/jsfe/17/3/17_91/_article/-char/en/; https://www.jstage.jst.go.jp/article/jsfe/17/3/17_91/_article/-char/ja/; https://dx.doi.org/10.11301/jsfe.17.91
Japan Society for Food Engineering
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