| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Spyropoulos, Fotis
University of Birmingham
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (7/7 displayed)
- 2021Formulation design, production and characterisation of solid lipid nanoparticles (SLN) and nanostructured lipid carriers (NLC) for the encapsulation of a model hydrophobic activecitations
- 20213D printing of edible hydrogels containing thiamine and their comparison to cast gelscitations
- 2016The effects of membrane composition and morphology on the rotating membrane emulsification technique for food grade emulsionscitations
- 2016Development of 5-(4,6-dichlorotriazinyl) aminofluorescein (DTAF) staining for the characterisation of low acyl gellan microstructurescitations
- 2011The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.citations
- 2009Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenancitations
- 2008Interfacial tension in aqueous biopolymer–surfactant mixturescitations
Places of action
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article
The effect of interfacial microstructure on the lipid oxidation stability of oil-in-water emulsions.
Abstract
A novel approach to reduce lipid oxidation in oil-in-water emulsions has been taken and involves the manipulation of the emulsions' interfacial microstructure. Oil-in-water emulsions stabilised by sodium caseinate (CAS), Tween 20 and silica particles were prepared and their lipid oxidation stability was assessed over a week. Lipid oxidation was monitored by measuring the concentration of primary lipid oxidation product, using the peroxide value method and secondary lipid oxidation products formation were evaluated with the p-anisidine technique. Oil-phase volume fraction and emulsifier type both play key roles in influencing the rate of lipid oxidation. Decreasing the oil fraction from 30% to 5% was found to promote lipid oxidation as a result of an increase in the amount of pro-oxidant iron per gram of oil. It was further shown that, CAS in the continuous phase reduces lipid oxidation at pH 7 due to its metal chelating ability. In addition, the results show that, emulsions stabilised with silica particles (at pH 2) inhibit lipid oxidation to a greater extent than emulsions stabilised with surfactants alone. The present study demonstrates that emulsions' physical properties such as oil-phase volume fraction, droplet size and droplet interfacial microstructure are all formulation parameters that can be used to significantly reduce the rate of lipid oxidation.