Lipid oxidation in food emulsions

John N. Coupland, D. Julian McClements

Research output: Contribution to journalReview articlepeer-review

280 Scopus citations


Lipid oxidation is a major cause of quality deterioration in food emulsions. The design of foods with improved quality depends on a better understanding of the physicochemical mechanisms of lipid oxidation in these systems. The oxidation of emulsified lipids differs from that of bulk lipids, because of the presence of the droplet membrane, the interactions between the ingredients, and the partitioning of ingredients between the oil, aqueous and interfacial regions.

Original languageEnglish (US)
Pages (from-to)83-91
Number of pages9
JournalTrends in Food Science and Technology
Issue number3
StatePublished - 1996

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science


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