Effect of droplet size on lipid oxidation rates of oil-in-water emulsions stabilized by protein

By L. Lethuaut, F. Métro, C. Genot. 2002

179 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/9037e0c32b6cb8e203a421b699467e0010802102

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In Food Science

1. Bhesh Bhandari
2. Yinghe He
3. S. Jafari
4. N. Zuidam
5. E. Heinrich

Citations in the corpus

• Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying (2005, background): “As mentioned by Lethuaut et al. (2002), the decrease of oxidation rate of the small emulsion size should come from the decrease of the lipid molecules and increase of surface active compounds that could limit the initiation and propagation of the chain reaction.”