The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
Abstract
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 different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidation mechanism in oil‐in‐water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics, and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions.
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Cites
Iron-catalyzed hydroxyl radical formation. Stringent requirement for free iron coordination site.
Graf, E., Mahoney, J. R., Bryant, R. G., & Eaton, J. W. (1984) · Journal of Biological Chemistry · doi:10.1016/s0021-9258(17)43139-5 · Cited by 855
Dickinson, E., & McClements, D. J. (1996) · doi:10.1007/978-1-4613-1223-9 · Cited by 414
Self-citation
Cited by
In vitro antioxidant properties of crude extracts and compounds from brown algae
Balboa, E. M., Conde, E., Moure, A., Falqué, E., & Domínguez, H. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2012.11.026 · Cited by 436
Nanostructures: Current uses and future applications in food science
Pathakoti, K., Manubolu, M., & Hwang, H.-M. (2017) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2017.02.004 · Cited by 339
Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions
Boon, C. S., McClements, D. J., Weiss, J., & Decker, E. A. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803747j · Cited by 122
Self-citationZahid, N., Ali, A., Manickam, S., Siddiqui, Y., & Maqbool, M. (2012) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2012.05398.x · Cited by 90
Loi, C. C., Eyres, G. T., & Birch, E. J. (2019) · Food Research International · doi:10.1016/j.foodres.2019.02.026 · Cited by 76
Metadata
- Authors
- MCCLEMENTS, D. J., & DECKER, E. A.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-11
- Volume
- 65
- Issue
- 8
- Pages
- 1270-1282
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2092395345
- Cited by
- 1,346
- References
- 2
- FWCI
- 7.26
- Type
- journal article
- Language
- en
- Open access
- closed
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- MCCLEMENTS, D. J., & DECKER, E. A. (2000). Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2000.tb10596.x
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