Physical and Oxidative Stabilization of Oil-In-Water Emulsions by Roasted Coffee Fractions: Interface- and Continuous Phase-Related Effects

[Image: see text] Emulsions fortified with polyunsaturated fatty acids are highly relevant from a nutritional perspective; however, such products are prone to lipid oxidation. In the current work, this is mitigated by the use of natural antioxidants occurring in coffee. Coffee fractions with differe...

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Detalles Bibliográficos
Autores principales: Feng, Jilu, Schroën, Karin, Guyot, Sylvain, Gacel, Agnès, Fogliano, Vincenzo, Berton-Carabin, Claire C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10037332/
https://www.ncbi.nlm.nih.gov/pubmed/36892016
http://dx.doi.org/10.1021/acs.jafc.2c07365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10037332/
https://www.ncbi.nlm.nih.gov/pubmed/36892016
http://dx.doi.org/10.1021/acs.jafc.2c07365

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