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Mapping and Characterizing Lipid Oxidation in Emulsified Systems
Jacobsen, Charlotte
(PI)
Svensson, Betül Yesiltas
(PhD Student)
Sørensen, Ann-Dorit Moltke
(Supervisor)
García Moreno, Pedro Jesús
(Supervisor)
National Food Institute
Research Group for Bioactives – Analysis and Application
Overview
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Keyphrases
Lipid Peroxidation
100%
Omega-3 Polyunsaturated Fatty Acids
100%
Emulsion
66%
Oil-water Interface
66%
Emulsion Matrix
33%
Delivery Emulsion
33%
High Loading Capacity
33%
Cutting-edge Techniques
33%
Multi-functional Emulsifier
33%
Heterogeneous Matrix
33%
Lipids
33%
Successful Development
33%
Efficient Delivery
33%
Interface Properties
33%
Oxidation Mechanism
33%
Electron Microscopy Techniques
33%
Food Science
Omega 3 Fatty Acid
100%
Lipid Oxidation
100%
Emulsifier
33%
Lipids in Food
33%
Electron Microscopy
33%
Physics
Water Interface
100%
Physics
50%
Interface Property
50%
Electron Microscopy
50%