2014
DOI: 10.1016/j.foodchem.2013.07.070
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Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil

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Cited by 30 publications
(28 citation statements)
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“…It is likely found as association colloids such as reverse micelles and lamellar structures stabilized by surface active minor components that are not completely removed during the oil refining processes [8]. Moreover, we assumed that association colloids caused partitioning of components into different physical locations in bulk oils as it has been observed in oil-in-water emulsions, and thus greatly influence their prooxidant and antioxidant activity [4,[9][10][11][12][13]. Most of these minor components are surface active.…”
Section: Introductionmentioning
confidence: 96%
“…It is likely found as association colloids such as reverse micelles and lamellar structures stabilized by surface active minor components that are not completely removed during the oil refining processes [8]. Moreover, we assumed that association colloids caused partitioning of components into different physical locations in bulk oils as it has been observed in oil-in-water emulsions, and thus greatly influence their prooxidant and antioxidant activity [4,[9][10][11][12][13]. Most of these minor components are surface active.…”
Section: Introductionmentioning
confidence: 96%
“…Chen et al efficaciously pointed out in a recent paper that the impact of minor compounds (mono‐ and diacylglycerols in that case) on oxidation processes of bulk oils is related to their surface active properties. They found that, on a range 0–2.5% of monoacylglycerols (MAG), the highest overall oxidation levels in soybean stripped oil submitted to accelerated oxidation were with 1.5% MAG.…”
Section: Resultsmentioning
confidence: 99%
“…A typical case at this regard is the role played by minor compounds in oxidation processes of vegetable oils. Several investigations appeared in recent years, paying attention to the role of mono‐ and diacylglycerols, as well as free fatty acids (FFA) and other polar compounds. In particular, current comprehension about the role of FFA in the oxidation of vegetable oils has been evolving in recent years.…”
Section: Introductionmentioning
confidence: 99%
“…(a) The impact of addition of different concentrations of MAG or DAG on the interfacial tension of stripped soybean oil (SSO) (Chen et al., ); (b) The interfacial tension versus time for the 1 wt% sodium caseinate solution in the presence of peanut oil (PO) or peanut oil‐based diacylglycerol (PO‐DAG) (Long et al., ); (c) Schematic illustration of the effect of oil polarity on adsorption of β ‐lactoglobulin and interfacial film structure at oil–water interface in a model system (Bergfreund et al., ); (d) Microscopy images of oil foams formed by air bubbles dispersed in sunflower oil stabilized by MAGs: (left) cryo‐scanning electron microscopy (SEM) image, (middle) CLSM image, and (right) polarized light image (Heymans et al., )…”
Section: Physicochemical Properties Of Slsmentioning
confidence: 99%