Pickering emulsions stabilized by luteolin micro-nano particles to improve the oxidative stability of pine nut oil.

Lu WangShengmin LuYiping DengWeiwei WuLi WangYanjie LiuYuangang ZuXiuhua Zhao

Published in: Journal of the science of food and agriculture (2020)

The strong antioxidant properties of LUT micro-nano particles, and the dense protective layer they formed, stabilized the Pickering emulsion successfully. The particles also improved the oxidation stability of pine nut oil. © 2020 Society of Chemical Industry.

Keyphrases

fatty acid
hydrogen peroxide