RT Journal Article
T1 Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations
A1 Costa, Marlene
A1 Freiría Gándara, Josefa
A1 Losada Barreiro, Sonia
A1 Paiva Martins, Fátima
A1 Aliaga, Carolina
A1 Bravo Díaz, Carlos Daniel
K1 2210 Química Física
K1 2210.04 Química de Coloides
K1 3309.03 Antioxidantes en Los Alimentos
AB Hypothesis: A detailed quantitative description of the effects of antioxidants in inhibiting lipid peroxidation in oil-in-water emulsions can be achieved by determining the relationships between the rates of initiation of the lipid peroxidation reaction, the length of the induction period preceding the propagation step of the radical oxidation process and the effective antioxidant interfacial concentrations.
PB Journal of Colloid and Interface Science
SN 00219797
YR 2021
FD 2021-12-15
LK http://hdl.handle.net/11093/2739
UL http://hdl.handle.net/11093/2739
LA eng
NO Journal of Colloid and Interface Science, 604, 248-259 (2021)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Xunta de Galicia | Ref. ED431D 2017/18
DS Investigo
RD 20-sep-2024