ReviewComprehensive reviews in food science and food safety2023
Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches.
Review in Comprehensive reviews in food science and food safety, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed, 43 citations in OpenAlex.
- Oxidative Stability and Kinetics of Oxidation of Rosehip, Sunflower, Olive and Jojoba Oils.Antioxidants (Basel, Switzerland) · 2026Article
- Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.Food chemistry: X · 2026Article
- Oxidation Mechanism in Bigels and Emulgels-Challenges and Solutions.Molecules (Basel, Switzerland) · 2026Review
- Influence of Cross-Regional Cultivation on the Flavor Characteristics ofFoods (Basel, Switzerland) · 2026Article
- Sacha Inchi Oil-Based Nanostructured Lipid Carriers for Curcumin Delivery: Development and Physicochemical Characterization.Nanotechnology, science and applications · 2026Article
- Solcumin™: a functional hybrid particle with potent anti-inflammatory and antioxidant activities and enhanced storage stability.Pharmacological reports : PR · 2025Article
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.Foods (Basel, Switzerland) · 2025Review
- The Impact of Free and Nanoencapsulated Banana and Apple Peels Extracts on the Physicochemical, Oxidative Stability, Microbial and Sensory Properties of Whipped Cream.Food science & nutrition · 2025Article
- Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl.Foods (Basel, Switzerland) · 2025Article
- Enhancing Bone Health with Conjugated Linoleic Acid: Mechanisms, Challenges, and Innovative Strategies.Nutrients · 2025Review
- Lipid oxidation and lipidomic profiles of raw and thermal-extracted yak fat under hydroxyl radical-induced oxidative stress.Food chemistry: X · 2025Article
- Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions.Food chemistry: X · 2024Article
- Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches.Comprehensive reviews in food science and food safety · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 2 countries.
Funding
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.