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. 

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

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

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

Mustard Seed: Phenolic Composition and Effects on Lipid Oxidation in Oil, Oil-in-Water Emulsion and Oleogel

2020 ◽  
Vol 156 ◽  
pp. 112851
Author(s):  
Neda Martinović ◽  
Tomaž Polak ◽  
Nataša Poklar Ulrih ◽  
Helena Abramovič
Keyword(s):  
Lipid Oxidation ◽  
Mustard Seed ◽  
Phenolic Composition ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy

2020 ◽  
Vol 12 (24) ◽  
pp. 3098-3105 ◽  
Author(s):  
Samar Daoud ◽  
Gustav Waschatko ◽  
Elias Bou-Maroun ◽  
Philippe Cayot
Keyword(s):  
Infrared Spectroscopy ◽  
Lipid Oxidation ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
In Situ Monitoring ◽  
Accurate Analysis ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

Near infrared spectroscopy for a fast, online and accurate analysis of early stages of lipid oxidation in emulsions type products.

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