Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies
Jeanne Kergomard, Gilles Pabœuf, Nathalie Barouh, Pierre Villeneuve, Olivier Schafer, Tim J. Wooster +2 more
Food Chemistry
Concepts
TBARSChemistryEmulsionFood sciencePolyunsaturated fatty acidLipid oxidationOxidative phosphorylationAdsorption