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May 1, 2002Journal of the American Oil Chemists Society

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

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Authors

LLLaurent LethuautCentre National de la Recherche ScientifiqueFMFrançois MétroInstitut National de la Recherche AgronomiqueCGClaude GénotInstitut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

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Lethuaut et al. (2002) studied this question.

synapsesocial.com/papers/6a8bc7b352e1a91077e97a8chttps://doi.org/10.1007/s11746-002-0500-z
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  4. 4Chemical changes in β-Lactoglobulin structure during ageing of protein-stabilized emulsions1999 · 14 citations
  5. 5Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk1979 · 83 citations