Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles

Autor: Jérôme Lecomte, Eric A. Decker, David Julian McClements, Claire Bourlieu-Lacanal, Pierre Villeneuve, Erwann Durand

Publikováno v: Critical Reviews in Food Science and Nutrition
Critical Reviews in Food Science and Nutrition, Taylor & Francis, In press, pp.1-41. ⟨10.1080/10408398.2021.2006138⟩

International audience; Lipid oxidation is a major cause of quality deterioration in food products. In these foods, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly depen

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