Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?

Published 2019 View Full Article

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Title
Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
Authors
Keywords
Physical structure, Lipid oxidation, Pickering particles, Food-grade emulsions, Colloidal lipid particles, Interface, Crystallization
Journal
FOOD RESEARCH INTERNATIONAL
Volume 120, Issue -, Pages 352-363
Publisher
Elsevier BV
Online
2019-03-05
DOI
10.1016/j.foodres.2019.03.004

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