“…The oxidative stability of lipid particles in O/W emulsions is also influenced by many factors such as the pH, type, and concentration of emulsifiers composing the droplet interface 1 . Because lipid oxidation in O/W emulsions takes place mostly at the interface of the lipid and aqueous phases, the interface characteristics of the dispersed particles can have a large effect on the oxidative stability of oils and fats in O/W emulsions 2,3 .…”