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	<title>physicochemical interactions in food systems &#8211; BIOENGINEER.ORG</title>
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		<title>Aldehydes’ Prooxidative Effects in Oil-Water Emulsions</title>
		<link>https://bioengineer.org/aldehydes-prooxidative-effects-in-oil-water-emulsions/</link>
		
		<dc:creator><![CDATA[Bioengineer]]></dc:creator>
		<pubDate>Tue, 05 Aug 2025 04:29:25 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Aldehydes prooxidative effects]]></category>
		<category><![CDATA[food preservation strategies]]></category>
		<category><![CDATA[Food stability mechanisms]]></category>
		<category><![CDATA[Lipid oxidation pathways]]></category>
		<category><![CDATA[Oil-water emulsions oxidation]]></category>
		<category><![CDATA[oil-water emulsions stability]]></category>
		<category><![CDATA[Physicochemical interactions]]></category>
		<category><![CDATA[physicochemical interactions in food systems]]></category>
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					<description><![CDATA[In the dynamic and ever-evolving realm of food science, oxidation remains a persistent challenge, especially when dealing with complex systems such as oil-in-water emulsions. A groundbreaking study by Yoo et al. published in 2025 sheds critical light on the prooxidative properties of aldehydes within these emulsions, unraveling nuanced layers of physicochemical interactions that could revolutionize [&#8230;]]]></description>
		
		
		
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