Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions

Surfactants have been used for decades in the food industry for the preparation of lipid-based emulsified food stuffs. They play two main roles in the emulsification processes: first they decrease the interfacial tension between the oil and water, facilitating droplet deformation and rupture; second...

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Detalles Bibliográficos
Autores principales: Costa, Marlene, Losada-Barreiro, Sonia, Paiva-Martins, Fátima, Bravo-Díaz, Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8512349/
https://www.ncbi.nlm.nih.gov/pubmed/34641602
http://dx.doi.org/10.3390/molecules26196058

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8512349/
https://www.ncbi.nlm.nih.gov/pubmed/34641602
http://dx.doi.org/10.3390/molecules26196058

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