Effect of Emulsifier Concentration on the Oxidation of an O/W Emulsion Prepared from Canola Oil

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Effect of Emulsifier Concentration on the Oxidation of an O/W Emulsion Prepared from Canola Oil"
written by Yukihiro Yamamoto, Rino Misawa,
published by Food and Nutrition Sciences, Vol.9 No.6, 2018

has been cited by the following article(s):

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[1]	Effect of Molecular Form of Conjugated Linoleic Acid on Oxidative Stability : Comparison of Triacylglycerol and Phosphatidylcholine Form Journal of Oleo Science, 2020 DOI:10.5650/jos.ess20028

[2]	Emulsion‐based Encapsulation of Antioxidants Food Bioactive Ingredients, 2020 DOI:10.1007/978-3-030-62052-3_9