4.7 Article

Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions

Arima Diah Setiowati et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions

Xin Pan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Review Chemistry, Physical

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

David Julian McClements et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2018)

Review Food Science & Technology

Berries extracts as natural antioxidants in meat products: A review

Jose Manuel Lorenzo et al.

FOOD RESEARCH INTERNATIONAL (2018)

Review Food Science & Technology

Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances

Awa Fanny Massounga Bora et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Agriculture, Multidisciplinary

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers

Zhenbao Zhu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Review Food Science & Technology

Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions

Sotirios Kiokias et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Pharmacology & Pharmacy

A Critical Review of the Characterization of Polyphenol-Protein Interactions and of Their Potential Use for Improving Food Quality

Maria Rosa Perez-Gregorio et al.

CURRENT PHARMACEUTICAL DESIGN (2017)

Article Food Science & Technology

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

Claire C. Berton-Carabin et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

Ionic strength, antioxidants and chelators affect whey protein isolates' antioxidantion in water-in-walnut oil emulsions

Zhenbao Zhu et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2015)

Review Chemistry, Applied

Interactions of polyphenols with carbohydrates, lipids and proteins

Lidija Jakobek

FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Monica Obando et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agriculture, Multidisciplinary

Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein

Jiayi Yang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Review Food Science & Technology

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Marcio Carocho et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Agriculture, Multidisciplinary

Influence of Aqueous Phase Emulsifiers on Lipid Oxidation in Water-in-Walnut Oil Emulsions

Jianhua Yi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Food Science & Technology

A review on protein-phenolic interactions and associated changes

Tugba Ozdal et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Agriculture, Multidisciplinary

Effects of Malondialdehyde Modification on the in Vitro Digestibility of Soy Protein Isolate

Nannan Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Agriculture, Multidisciplinary

Factors Influencing the Antioxidant and Pro-Oxidant Activity of Polyphenols in Oil-in-Water Emulsions

Lisa Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Chemistry, Physical

Behaviour of protein-stabilised emulsions under various physiological conditions

Harjinder Singh et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2011)

Article Nanoscience & Nanotechnology

Antioxidant Coating of Micronsize Droplets for Prevention of Lipid Peroxidation in Oil-in-Water Emulsion

Maria V. Lomova et al.

ACS APPLIED MATERIALS & INTERFACES (2010)

Article Biochemistry & Molecular Biology

Covalent modification of proteins by green tea polyphenol (-)-epigallocatechin-3-gallate through autoxidation

Takeshi Ishii et al.

FREE RADICAL BIOLOGY AND MEDICINE (2008)

Article Agriculture, Multidisciplinary

Oxidation of Skeletal Muscle Myofibrillar Proteins in Oil-in-Water Emulsions: Interaction with Lipids and Effect of Selected Phenolic Compounds

Mario Estevez et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin

Marly S. Katsuda et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Ability of surface-active antioxidants to inhibit lipid oxidation in oil-in-water emulsion

Hiromi Yuji et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Medicinal

Antioxidant and pro-oxidant effects of green tea extracts in oxygen radical absorbance capacity assay

Jung-Keun Shin et al.

JOURNAL OF MEDICINAL FOOD (2007)

Article Agriculture, Multidisciplinary

Lipid oxidation in a menhaden oil-in-water emulsion stabilized by sodium caseinate cross-linked with transglutaminase

Sarah S. Kellerby et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Anthocyanin antioxidant activity and partition behavior in whey protein emulsion

K Viljanen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Agriculture, Multidisciplinary

Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds

K Viljanen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

M Hu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Biochemistry & Molecular Biology

Free radical-mediated oxidation of free amino acids and amino acid residues in proteins

ER Stadtman et al.

AMINO ACIDS (2003)