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Influence of formulation on the oxidative stability of water-in-oil emulsions

Food Chemistry

Jul 1, 2016

Wafa DridiMaud Sabine Cansell

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Abstract

The oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of compositional parameters. The emulsions had approximately the same average droplet size and did not show any physical destabilization throughout the study. In the absence of pro-oxidant ions in the...read more

Mentioned in this Paper

Study
Oxidation-Reduction
Metal Antagonists
Tensides
Iron Chelation
OIL IN WATER emulsion
Iron
Size
Lipid Peroxidation
Fatty Acids, Unsaturated
2
48
Paper Details
References
  • References10
  • Citations1
1

Influence of formulation on the oxidative stability of water-in-oil emulsions

Food Chemistry

Jul 1, 2016

Wafa DridiMaud Sabine Cansell

PMID: 26920286

DOI: 10.1016/j.foodchem.2016.01.145

Abstract

The oxidation of water-in-oil (W/O) emulsions was investigated, emphasizing the impact of compositional parameters. The emulsions had approximately the same average droplet size and did not show any physical destabilization throughout the study. In the absence of pro-oxidant ions in the...read more

Mentioned in this Paper

Study
Oxidation-Reduction
Metal Antagonists
Tensides
Iron Chelation
2
48
Paper Details
References
  • References10
  • Citations1
1

Get paper from

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