Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise

Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the...

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Detalles Bibliográficos
Autores principales: Yang, Suyeon, Verhoeff, Aletta A., Merkx, Donny W. H., van Duynhoven, John P. M., Hohlbein, Johannes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765159/
https://www.ncbi.nlm.nih.gov/pubmed/33333764
http://dx.doi.org/10.3390/antiox9121278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765159/
https://www.ncbi.nlm.nih.gov/pubmed/33333764
http://dx.doi.org/10.3390/antiox9121278

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