Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise

• Main Authors: Suyeon Yang (Author), Aletta A. Verhoeff (Author), Donny W. H. Merkx (Author), John P. M. van Duynhoven (Author), Johannes Hohlbein (Author)
• Formato: Livro
• Publicado em: MDPI AG, 2020-12-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: 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...