Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase

2006 ◽  
Vol 54 (26) ◽  
pp. 10222-10227 ◽  
Author(s):  
Sarah S. Kellerby ◽  
Yeun Suk Gu ◽  
D. Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Lipid Oxidation ◽  
Sodium Caseinate ◽  
Menhaden Oil ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Small-Angle Neutron Scattering Study of High Fat Fish Oil-In-Water Emulsion Stabilized with Sodium Caseinate and Phosphatidylcholine

Langmuir ◽  
2020 ◽  
Vol 36 (9) ◽  
pp. 2300-2306
Author(s):  
Betül Yesiltas ◽  
Mika Torkkeli ◽  
László Almásy ◽  
Zoltán Dudás ◽  
Pedro J. García-Moreno ◽  
...  
Keyword(s):  
Fish Oil ◽  
Small Angle ◽  
Small Angle Neutron Scattering ◽  
Sodium Caseinate ◽  
High Fat ◽  
Water Emulsion ◽  
Oil In Water ◽  
Scattering Study ◽  
Neutron Scattering Study ◽  
Oil In Water Emulsion

scholarly journals Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion

2014 ◽  
Vol 15 (2) ◽  
pp. 43-47 ◽  
Author(s):  
Kohshi KIKUCHI ◽  
Shuichi YAMAMOTO ◽  
Hirokazu SHIGA ◽  
Hidefumi YOSHII ◽  
Shuji ADACHI
Keyword(s):  
Lipid Oxidation ◽  
Droplet Size ◽  
Water Emulsion ◽  
Oil Droplet ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Oil Droplet Size

Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion

2012 ◽  
Vol 89 (12) ◽  
pp. 2187-2194 ◽  
Author(s):  
Ketinun Kittipongpittaya ◽  
Bingcan Chen ◽  
Atikorn Panya ◽  
David Julian McClements ◽  
Eric A. Decker
Keyword(s):  
Lipid Oxidation ◽  
Polar Lipid ◽  
Oxidation Products ◽  
Prooxidant Activity ◽  
Water Emulsion ◽  
Bulk Oil ◽  
Lipid Oxidation Products ◽  
Oil In Water ◽  
Oil In Water Emulsion

Sodium caseinate/flaxseed gum interactions at oil–water interface: Effect on protein adsorption and functions in oil-in-water emulsion

2015 ◽  
Vol 43 ◽  
pp. 137-145 ◽  
Author(s):  
Qiangzhong Zhao ◽  
Zhao Long ◽  
Jing Kong ◽  
Tongxun Liu ◽  
Dongxiao Sun-Waterhouse ◽  
...  
Keyword(s):  
Protein Adsorption ◽  
Sodium Caseinate ◽  
Interface Effect ◽  
Water Interface ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil Water ◽  
Oil In Water Emulsion ◽  
Flaxseed Gum

scholarly journals Lipid Oxidation In Oil-In-Water Emulsions: A Mini Review

2015 ◽  
Vol 7 (2) ◽  
Author(s):  
Sri Haryani Anwar
Keyword(s):  
Lipid Oxidation ◽  
Food Products ◽  
Water Emulsion ◽  
Common Cause ◽  
Case Examples ◽  
Food Industries ◽  
Oil In Water ◽  
Oil In Water Emulsion ◽  
Stability Of Emulsion

Emulsion technology has been emerged into food industries widely. Researches in emulsion and its application have been done intensively particularly to understand emulsion behavior in relation to its stability. Stability of emulsion indicates stability of food products therefore attempt to identify the causes of instability increases. This mini review underlines lipid oxidation in oil in water emulsion including emulsion definition, factors involved in determining the rate of lipid oxidation, common cause of oxidative instability and some case examples of lipid oxidation in emulsion. 

Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion

2007 ◽  
Vol 55 (26) ◽  
pp. 11052-11056 ◽  
Author(s):  
Hiromi Yuji ◽  
Jochen Weiss ◽  
Pierre Villeneuve ◽  
Luis J. López Giraldo ◽  
Maria-Cruz Figueroa-Espinoza ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Water Emulsion ◽  
Oil In Water ◽  
Surface Active ◽  
Oil In Water Emulsion
Sign in / Sign up

Export Citation Format

Share Document