Interfacial Concentrations of Hydroxytyrosol Derivatives in Fish Oil-in-Water Emulsions and Nanoemulsions and Its Influence on Their Lipid Oxidation: Droplet Size Effects

Reports on the effect of droplet size on the oxidative stability of emulsions and nanoemulsions are scarce in the literature and frequently contradictory. Here, we have employed a set of hydroxytyrosol (HT) esters of different hydrophobicity and fish oil-in-water emulsified systems containing drople...

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Detalles Bibliográficos
Autores principales: Costa, Marlene, Losada-Barreiro, Sonia, Bravo-Díaz, Carlos, Monteiro, Luís S., Paiva-Martins, Fátima
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765823/
https://www.ncbi.nlm.nih.gov/pubmed/33353202
http://dx.doi.org/10.3390/foods9121897

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7765823/
https://www.ncbi.nlm.nih.gov/pubmed/33353202
http://dx.doi.org/10.3390/foods9121897

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