日本食品工学会誌
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
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Effect of Polydispersity in Oil-droplet Size on Lipid Oxidation in Oil-in-water Emulsions
Yayoi MIYAGAWAKohshi KIKUCHIHirokazu SHIGAShuji ADACHI
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2016 年 17 巻 3 号 p. 91-94

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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.

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© 2016 Japan Society for Food Engineering
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