Search Results - "Alexa, Raluca I."
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Oxidative stability of water/oil mixtures as influenced by the addition of free Cu2+ or Cu–alginate gel beads
Published in Food chemistry (15-11-2011)“…► Copper binds to alginate and forms Cu–alginate complexes; copper binding capacity of alginate increases with copper concentration. ► Low copper…”
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Effect of κ-carrageenan on rheological properties, microstructure, texture and oxidative stability of water-in-oil spreads
Published in Food science & technology (2010)“…The effect of κ-carrageenan concentration (0-7.5 g kg −1) on the rheology, microstructure, texture and oxidative stability of water-in-oil (W/O) spreads (600 g…”
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Oxidative stability of water/oil mixtures as influenced by the addition of free Cu 2+ or Cu-alginate gel beads
Published in Food chemistry (15-11-2011)“…The formation of Cu-alginate complexes and the impact of free or bound copper on the oxidative stability of model water/oil mixtures containing edible…”
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Journal Article