In this study, the interfacial composition of protein-stabilized emulsions was manipulated by
adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate …

The impact of interfacial composition on lipid and protein co-oxidation in oil-in-water
emulsions containing a mixture of proteins and surfactants was investigated. The emulsions …

The oxidative stability of oil-in-water (O/W) emulsions is highly dependent on the type of
emulsifier. The purpose of this work was to investigate the specific role of the adsorbed …

Lipid oxidation is a major cause for the degradation of biological systems and foods, but the
intricate relationship between lipid oxidation and protein modifications in these complex …

The susceptibility of lipids to oxidation is a major cause of quality deterioration in food
emulsions. The reaction mechanism and factors that influence oxidation are appreciably …

Lipid oxidation largely determines the quality of emulsion systems as well as their final
products. Therefore, an increasing number of studies have focused on the control of lipid …

More polyunsaturated fats in processed foods and fewer additives are a huge demand of
public health agencies and consumers. Consequently, although foods have an enhanced …

In emulsions lipid oxidation is mainly influenced by the properties of the interface. The aim of
this work was to investigate the effects of droplet size and interfacial area on lipid oxidation …

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W)
emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were …

Lipid hydroperoxides are important factors in lipid oxidation due to their ability to decompose
into free radicals. In oil-in-water emulsions, the physical location of lipid hydroperoxides …