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. 2021 Aug 3;26(15):4703. doi: 10.3390/molecules26154703

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© 2021 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effects of increasing temperature (°C) on the reaction of caffeic acid with 16-ArN₂⁺ in 1:9 (O:W) corn oil-in-water emulsions stabilized with Tween 20. The solid lines were obtained by fitting the variations of k_obs (A) and 1/k_obs (B) with Φ_I to Equations (12)–(15). Reprinted from ref. [63].