Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise

• Autors principals: Suyeon Yang (Autor), Aletta A. Verhoeff (Autor), Donny W. H. Merkx (Autor), John P. M. van Duynhoven (Autor), Johannes Hohlbein (Autor)
• Format: Llibre
• Publicat: MDPI AG, 2020-12-01T00:00:00Z.
• Matèries: article
• Accés en línia: Connect to this object online.

Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil-water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy (CLSM), thereby monitoring changes in both the...