中国食品学报2017，Vol.17Issue(10)：176-183,8.DOI:10.16429/j.1009-7848.2017.10.024
乳液物理结构对食品体系氧化稳定性的影响
The Effect of Physical Structure of Food Emulsion on Its Oxidation Stability
摘要
Abstract
Oil in water (O/W) emulsion in food is a system where complex sequence of chemical interaction between unsaturated fatty acyl groups in lipids with active oxygen species occurs.This review provides a brief background of the physical properties of food emulsions and how these properties impact lipid oxidation pathways,focusing on the effects of interfacial area,interfacial thickness,electrical charge,surfactant concentration,polarity of antioxidant and the protein in continuous phase.Bulk oil traditionally has been considered a homogeneous,however due to the minor components bulk oil,some physical structures exist.The impact of the physical structures on the oxidation stability of bulk oil has been briefly introduced in this review.关键词
水包油乳液/界面/抗氧化剂/缔合胶体Key words
water in oil emulsion/interfacial/antioxidants/association colloids引用本文复制引用
邓伶俐,阙斐,韦何雯,董晓尉,郭跃平,冯凤琴,张辉..乳液物理结构对食品体系氧化稳定性的影响[J].中国食品学报,2017,17(10):176-183,8.基金项目
国家自然科学基金项目(31471622) （31471622）
浙江省金华市科技计划项目(2017-2-017) （2017-2-017）
浙江省公益技术应用研究计划项目(2017C32078) （2017C32078）
