- Article
Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise
- Suyeon Yang,
- Aletta A. Verhoeff,
- Donny W. H. Merkx,
- John P. M. van Duynhoven and
- Johannes Hohlbein
Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning mi...

