Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions
Japan Journal of Food Engineering2016Vol. 17(3), pp. 91–94
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Abstract
The effect of oil-droplet size distribution on the lipid oxidation in oil-in-water emulsions was theoretically examined based on the autocatalytic rate equation. The computational assessment involved lipid droplets coated with a surfactant comprising a hydrophobic moiety. Although the lipid oxidation rate showed a decreasing trend as the oil-droplet size decreased, the polydispersity of the oil-droplet size scarcely affected the lipid oxidation process for oil-droplets of median diameter ranging between 100 nm and 3 μm.
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