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April 11, 2011Critical Reviews in Food Science and Nutrition

Autoxidation of Unsaturated Lipids in Food Emulsion

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Authors

YSYue-E SunXuzhou University of TechnologyWWWeidong WangQingdao UniversityHCHongwei ChenHubei Academy of Agricultural Sciences

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Sun et al. (2011) studied this question.

synapsesocial.com/papers/6a71190ee36a167817e2ed65https://doi.org/10.1080/10408391003672086
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The determination of peroxides by the stamm method1965 · 63 citations
  2. 2Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems2000 · 1,344 citations
  3. 3Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions2002 · 212 citations
  4. 4Evidence of Iron Association with Emulsion Droplets and Its Impact on Lipid Oxidation1998 · 185 citations