Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Notes
Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions
Yayoi MIYAGAWAKohshi KIKUCHIHirokazu SHIGAShuji ADACHI
Author information
JOURNAL FREE ACCESS

2016 Volume 17 Issue 3 Pages 91-94

Details
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.

Content from these authors
© 2016 Japan Society for Food Engineering
Previous article Next article
feedback
Top