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Water in Oil Emulsions: A New System for Assembling Water-soluble Chlorophyll-binding Proteins with Hydrophobic Pigments
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Fast and direct analysis of oxidation levels of oil-in-water emulsions using ATR-FTIR

Samar Daoud1, Elias Bou-Maroun1, Laurence Dujourdy2

  • 1Unité mixte "Procédés alimentaires et microbiologiques", Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France.

Food Chemistry
|June 2, 2019
PubMed

Keywords:
ChemometricsFish oilInfrared spectroscopyIronLipid oxidationOil-in-water emulsionsRadical initiator

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