Lipid oxidation in food emulsions

John N. Coupland; D. Julian McClements

doi:10.1016/0924-2244(96)81302-1

Lipid oxidation in food emulsions

John N. Coupland
, D. Julian McClements

Food Science

Research output: Contribution to journal › Review article › peer-review

305 Scopus citations

Abstract

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.

Original language	English (US)
Pages (from-to)	83-91
Number of pages	9
Journal	Trends in Food Science and Technology
Volume	7
Issue number	3
DOIs	https://doi.org/10.1016/0924-2244(96)81302-1
State	Published - 1996

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science

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10.1016/0924-2244(96)81302-1

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title = "Lipid oxidation in food emulsions",

abstract = "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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AU - Coupland, John N.

AU - McClements, D. Julian

PY - 1996

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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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UR - https://www.scopus.com/pages/publications/0002714259#tab=citedBy

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

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Lipid oxidation in food emulsions

Abstract

All Science Journal Classification (ASJC) codes

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