Effect of Reducing Oil Droplet Size on Lipid Oxidation in an Oil-in-water Emulsion

Authors :: Shuji Adachi
Hidefumi Yoshii
Shuichi Yamamoto
Kohshi Kikuchi
Hirokazu Shiga
Source :: Japan Journal of Food Engineering. 15:43-47
Publication Year :: 2014
Publisher :: Japan Society for Food Engineering, 2014.

Subjects :: Oil in water
Chemical engineering
Lipid oxidation
Chemistry
Oil droplet
Emulsion
Industrial and Manufacturing Engineering
Food Science

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