Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

It is important to have larger proportions of health-beneficial polyunsaturated lipids in foods,
but these nutrients are particularly sensitive to oxidation, and dedicated strategies must be …

Hypothesis The shelf life of multiphase systems, eg oil-in-water (O/W) emulsions, is severely
limited by physical and/or chemical instabilities, which degrade their texture, macroscopic …

Lipid oxidation is a major factor limiting the shelf life of food and other emulsion products. In
this work, we explore which lipid oxidation products may transfer between oil droplets in …

To satisfy consumer demand for healthier food formulations, and to improve the
performance, functionality and application of oil–in–water (O/W) emulsions, researchers …

The purpose of this research was to effectively migrate tocopherols (T) to the oil–water
interface layer (oxidation site) by combining hydrophobic T with amphiphilic phospholipids …

Highlights•Lipid oxidation is affected on various scales.•Oxidation rate can be effectively
reduced by addition of components to the bulk phase.•Droplet size influences the oxidation …

Spatiotemporal assessment of lipid and protein oxidation is key for understanding quality
deterioration in emulsified food products containing polyunsaturated fatty acids. In this work …

The antioxidant and interfacial effects of gallate alkyl esters on the oxidative stability of fish
oil-enriched cow milk (CM) and soymilk emulsions (SM) stored at 4° C were evaluated. The …

The oxidative stability of fish oil-loaded capsules (∼ 15 wt% oil load) produced by spray-
drying and containing natural antioxidants of different polarity was investigated. For this …