相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
Qingyun Li et al.
FOOD HYDROCOLLOIDS (2020)
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions
Tayse Ferreira Ferreira da Silveira et al.
FOOD CHEMISTRY (2020)
Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells
Meryem Bouhoute et al.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2020)
Synergetic effects of whey protein isolate and naringin on physical and oxidative stability of oil-in-water emulsions
Jiang-Ning Hu et al.
FOOD HYDROCOLLOIDS (2020)
Assembling of the interfacial layer affects the physical and oxidative stability of faba bean protein-stabilized oil-in-water emulsions with chitosan
Chang Liu et al.
FOOD HYDROCOLLOIDS (2020)
Effect of enzymatic degraded polysaccharides from Enteromorpha prolifera on the physical and oxidative stability of fish oil-in-water emulsions
Mei-Jia Shi et al.
FOOD CHEMISTRY (2020)
Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins
Jianhua Yi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions
Yuanyuan Li et al.
FOOD HYDROCOLLOIDS (2019)
Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
Gustavo R. Velderrain-Rodriguez et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Modified phosphatidylcholine with different alkyl chain length and covalently attached caffeic acid affects the physical and oxidative stability of omega-3 delivery 70% oil-in-water emulsions
Betul Yesiltas et al.
FOOD CHEMISTRY (2019)
Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability
Majid Atarian et al.
CARBOHYDRATE POLYMERS (2019)
Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation
Sewuese S. Okubanjo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions
Chen Cheng et al.
FOOD CHEMISTRY (2019)
Structural characterization of Chinese quince fruit lignin pretreated with enzymatic hydrolysis
Zhao Qin et al.
BIORESOURCE TECHNOLOGY (2018)
Development and stability evaluation of water-in-edible oils emulsions formulated with the incorporation of hydrophilic Hibiscus sabdariffa extract
Sandra Pimentel-Moral et al.
FOOD CHEMISTRY (2018)
Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
Mouming Zhao et al.
FOOD CHEMISTRY (2018)
Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde
Enmin Chen et al.
FOOD HYDROCOLLOIDS (2018)
Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels
Qian Li et al.
FOOD RESEARCH INTERNATIONAL (2018)
Antioxidant capacities and total phenolic contents of 30 flowers
Guan-Lin Chen et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds
Talita A. Comunian et al.
FOOD CHEMISTRY (2017)
Structure characterization and antioxidant activity of polysaccharides from Chinese quince seed meal
Li Wang et al.
FOOD CHEMISTRY (2017)
Physical and Oxidative Stability of Flaxseed Oil-in-Water Emulsions Fabricated from Sunflower Lecithins: Impact of Blending Lecithins with Different Phospholipid Profiles
Li Liang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Inhibitory effect of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves on the lipid oxidation in an emulsion system
Yu Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance
David Julian McClements et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2016)
Physicochemical properties and storage stability of ultrasound-mediated WPI-stabilized fish oil nanoemulsions
Maryam Nejadmansouri et al.
FOOD HYDROCOLLOIDS (2016)
Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis
Jing Miao et al.
JOURNAL OF FOOD SCIENCE (2016)
Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit
Abderrahmane Mokrani et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
The effect of different solvents and number of extraction steps on the polyphenol content and antioxidant capacity of basil leaves (Ocimum basilicum L.) extracts
Urszula Zlotek et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2016)
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
Rebecca M. Walker et al.
JOURNAL OF FOOD ENGINEERING (2015)
Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.)
Caili Fu et al.
JOURNAL OF FOOD SCIENCE (2015)
Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins
Caili Fu et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Colloids in Food: Ingredients, Structure, and Stability
Eric Dickinson
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 6 (2015)
Polyphenolic rich traditional plants and teas improve lipid stability in food test systems
Srishti Ramsaha et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Activity of flavonoids and β-carotene during the auto-oxidative deterioration of model food oil-in water emulsions
Sotirios Kiokias et al.
FOOD CHEMISTRY (2014)
Structural Analysis of Proanthocyanidins Isolated from Fruit Stone of Chinese Hawthorn with Potent Antityrosinase and Antioxidant Activity
Wei-Ming Chai et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions
Monica Mosca et al.
FOOD RESEARCH INTERNATIONAL (2013)
Profiling of phenolic compounds from different apple varieties using comprehensive two-dimensional liquid chromatography
Lidia Montero et al.
JOURNAL OF CHROMATOGRAPHY A (2013)
Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil
Monica Rubilar et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2012)
Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices
Jean Albert Michiels et al.
FOOD CHEMISTRY (2012)
Fabrication, characterization and lipase digestibility of food-grade nanoemulsions
Elizabeth Troncoso et al.
FOOD HYDROCOLLOIDS (2012)
Oxidative Comparison of Emulsion Systems from Fish Oil-Based Structured Lipid versus Physically Blended Lipid with Purple-Fleshed Sweet Potato (Ipomoea batatas L.) Extracts
Lu-Jing Gan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Physical Properties and Antimicrobial Efficacy of Thyme Oil Nanoemulsions: Influence of Ripening Inhibitors
Yuhua Chang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type
Carla D. Di Mattia et al.
FOOD BIOPHYSICS (2011)
Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv
Matteo Bordiga et al.
FOOD CHEMISTRY (2011)
Molecular weight and protein binding affinity of Leucaena condensed tannins and their effects on in vitro fermentation parameters
X. D. Huang et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2010)
Extraction optimization, purification and antioxidant activity of procyanidins from hawthorn (C. pinnatifida Bge. var. major) fruits
Tongxun Liu et al.
FOOD CHEMISTRY (2010)
Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince
Sajid Maqsood et al.
FOOD CHEMISTRY (2010)
Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions
Carla D. Di Mattia et al.
FOOD HYDROCOLLOIDS (2010)
Optimization of Ultrasonic-assisted Extraction of Phenolic Compounds from Chinese Quince (Chaenomeles sinensis) by Response Surface Methodology
Hui Teng et al.
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2010)
Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts
Yasunori Hamauzu et al.
FOOD CHEMISTRY (2008)
Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds
Isabel Spranger et al.
FOOD CHEMISTRY (2008)
Antioxidant properties of monomeric, oligomeric, and polymeric fractions in hot water extract from Pinus radiata bark
Chang Sub Ku et al.
WOOD SCIENCE AND TECHNOLOGY (2008)
Antioxidant and antiulcerative properties of phenolics from Chinese quince, quince, and apple fruits
Y Hamauzu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits
Y Hamauzu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Influence of oligomer chain length on the antioxidant activity of procyanidins
SB Lotito et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2000)
Antioxidant and radical scavenging activities of polyphenols from apple pomace
YR Lu et al.
FOOD CHEMISTRY (2000)
分享论文
