TY - JOUR
T1 - Lipid oxidation in food emulsions
AU - Coupland, John N.
AU - McClements, D. Julian
PY - 1996
Y1 - 1996
N2 - Lipid oxidation is a major cause of quality deterioration in food emulsions. The design of foods with improved quality depends on a better understanding of the physicochemical mechanisms of lipid oxidation in these systems. The oxidation of emulsified lipids differs from that of bulk lipids, because of the presence of the droplet membrane, the interactions between the ingredients, and the partitioning of ingredients between the oil, aqueous and interfacial regions.
AB - Lipid oxidation is a major cause of quality deterioration in food emulsions. The design of foods with improved quality depends on a better understanding of the physicochemical mechanisms of lipid oxidation in these systems. The oxidation of emulsified lipids differs from that of bulk lipids, because of the presence of the droplet membrane, the interactions between the ingredients, and the partitioning of ingredients between the oil, aqueous and interfacial regions.
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U2 - 10.1016/0924-2244(96)81302-1
DO - 10.1016/0924-2244(96)81302-1
M3 - Review article
AN - SCOPUS:0002714259
SN - 0924-2244
VL - 7
SP - 83
EP - 91
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 3
ER -