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Effects of emulsifier charges on the oxidative stability in oil-in-water emulsions under riboflavin photosensitization

Food science and biotechnology, v.25 no.4, 2016년, pp.1003 - 1009  

Yi, BoRa (Department of Food Science and Biotechnology, Sungkyunkwan University) ,  Kim, Mi-Ja (Department of Food and Nutrition, Kangwon National University) ,  Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University)

Abstract AI-Helper 아이콘AI-Helper

The oxidative stability in oil-in-water (O/W) emulsions containing different emulsifier charges was tested under riboflavin photosensitization by analysis of headspace oxygen content and lipid hydroperoxides. Sodium dodecyl sulfate (SDS), Tween 20, and cetyltrimethylammonium bromide (CTAB) were sele...

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참고문헌 (31)

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