Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability.

Prichapan, Nattapong

Iron Encapsulation in Water-in-Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability. [electronic resource] - Journal of food science Feb 2018 - 309-317 p. digital

Publication Type: Journal Article

1750-3841

10.1111/1750-3841.14034 doi


Drug Compounding
Emulsions
Ferrous Compounds--chemistry
Glycerol--analogs & derivatives
Iron--chemistry
Osmolar Concentration
Oxidation-Reduction
Oxidative Stress
Rice Bran Oil--chemistry
Ricinoleic Acids--chemistry
Surface-Active Agents--chemistry
Water--chemistry