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Lipid oxidation in oil-in-water emulsions: Iron complexation by buffer ions and transfer on the interface as a

Samar Daoud1, Elias Bou-Maroun1, Gustav Waschatko2

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

Food Chemistry
|November 7, 2020
PubMed

Keywords:
BufferEmulsifierInterfacial chargeIron-counter ions complexesIron-oxygen complexesLipid oxidationOil-in-water emulsion

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