2013
DOI: 10.1016/j.cocis.2012.11.001
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Modeling chemical reactivity in emulsions

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Cited by 83 publications
(169 citation statements)
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“…Here we have expanded our previous investigations to systems where reactants, here 16 e.g., the reaction site between the antioxidant and the lipid radicals [22,24,26]. The lipid oxidation reaction is a radical reaction that needs to be controlled and minimized in as much as possible because it degrades the foods quality by diminishing their organoleptic properties and producing undesired off-flavors and harmful products [26].…”
Section: Introductionmentioning
confidence: 98%
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“…Here we have expanded our previous investigations to systems where reactants, here 16 e.g., the reaction site between the antioxidant and the lipid radicals [22,24,26]. The lipid oxidation reaction is a radical reaction that needs to be controlled and minimized in as much as possible because it degrades the foods quality by diminishing their organoleptic properties and producing undesired off-flavors and harmful products [26].…”
Section: Introductionmentioning
confidence: 98%
“…When k chem k dif , the dynamic equilibrium condition applies and the effects of aggregates on chemical reactivity can be interpreted in terms of pseudophase models, which consider that reactants distribute between oil, aqueous and interfacial regions of the droplets thermodynamically according to their solubilities in each region and where they can react, Scheme 1 [1,16]. Under these conditions, the observed rate of the reaction r is the sum of the rates in each region, Eq.…”
Section: Introductionmentioning
confidence: 99%
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“…50 Therefore diffusion of oxidized products into micelles and their and distribution would be much faster compared to the rate of lipid oxidation. 51 It may also promote the transfer of hydroperoxides from one droplet to another by micelles leading to enhanced lipid oxidation in the droplets. 37 In fact, evidence of higher lipid oxidation in attractive nanogels (TOTOX ¼ 30-38 in the oil separated from the 15 CMC nanogels aer 90 days of storage at room temperature) was seen.…”
Section: Mechanism Of Loss Of Gel Strength Under Long-term Storage Ofmentioning
confidence: 99%