Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability

Autor: De Chirico, Simone, di Bari, Vincenzo, Nikiforidis, Costas, Foster, Tim, Gray, David

© 2020 Elsevier Ltd The lipolytic activity in oil body creams as affected by recovery and washing protocols was investigated. The effect of thermal treatment on the hydrolytic activity and physical stability of fresh and aged (up to 30 days) oil bod

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Assessment of rapeseed oil body (oleosome) lipolytic activity as an effective predictor of emulsion purity and stability.

Autor: De Chirico S; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: dechirico.simone88@gmail.com., di Bari V; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: vincenzo.dibari@nottingham.ac.uk., Romero Guzmán MJ; Biobased Chemistry and Technology, Wageningen University, 6708WG Wageningen, The Netherlands. Electronic address: juliana.romeroguzman@wur.nl., Nikiforidis CV; Biobased Chemistry and Technology, Wageningen University, 6708WG Wageningen, The Netherlands. Electronic address: costas.nikiforidis@wur.nl., Foster T; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: tim.foster@nottingham.ac.uk., Gray D; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK. Electronic address: david.gray@nottingham.ac.uk.

Publikováno v: Food chemistry [Food Chem] 2020 Jun 30; Vol. 316, pp. 126355. Date of Electronic Publication: 2020 Feb 04.