Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|83|2|309-317

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.83, Iss.2, 2018-02, pp. : 309-317

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Processing and storage effects on the oxidative stability of hemp (Cannabis sativa L.) oil‐in‐water emulsions

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 10, 2015-10 ,pp. : 2316-2322

John Wiley & Sons Inc

Access to resources Recommend Favorite

Processing and storage effects on the oxidative stability of hemp (Cannabis sativa L.) oil‐in‐water emulsions

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 10, 2015-10 ,pp. : 2316-2322

John Wiley & Sons Inc

Access to resources Recommend Favorite

Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro‐encapsulated shrimp oil

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 4, 2015-04 ,pp. : 450-459

John Wiley & Sons Inc

Access to resources Recommend Favorite

Formulation of monodisperse oil‐in‐water emulsions loaded with ergocalciferol and cholecalciferol by microchannel emulsification: insights of production characteristics and stability

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 8, 2015-08 ,pp. : 1807-1814

John Wiley & Sons Inc

Access to resources Recommend Favorite

Isolation of Sn‐α‐Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability

By  

JOURNAL OF FOOD SCIENCE, Vol. 52, Iss. 3, 1987-05 ,pp. : 786-790

John Wiley & Sons Inc

Access to resources Recommend Favorite