4.7 Article

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins

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。
Article Chemistry, Applied

Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise

Donny W. H. Merkx et al.

Summary: The study investigates the fate of PBN-adducts and their impact on lipid oxidation mechanisms in mayonnaise by analyzing degradation products using ESR and H-1 NMR, providing insights into the different classes of radicals and their roles in downstream oxidation pathways.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Effects of long-term consumption of polysaccharides from the fruit of Lycium barbarum on host's health

Yu Ding et al.

Summary: This study found that long-term consumption of LBPs can promote the health of mice, improve oxidative resistance, enhance intestinal immunity, and have a positive impact on immune status and cytokine expression.

FOOD RESEARCH INTERNATIONAL (2021)

Article Food Science & Technology

Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolate

Shulin Zhang et al.

Summary: The study demonstrated that high-intensity ultrasound treatment can improve the physical stability of oil-in-water emulsions and inhibit the oxidation reactions of proteins, enhancing their quality, with the best results achieved at an energy density of 400 J/cm3.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Agriculture, Multidisciplinary

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)

Article Agricultural Engineering

Bioactive compounds of organic goji berry (Lycium barbarum L.) prevents oxidative deterioration of soybean oil

Alessandra Cristina Pedro et al.

INDUSTRIAL CROPS AND PRODUCTS (2018)

Review Food Science & Technology

Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

Eric A. Decker et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Review Food Science & Technology

Goji Berry (Lycium barbarum): Composition and Health Effects - a Review

Bartosz Kulczynski et al.

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2016)

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)

Article Chemistry, Applied

Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces

Hanna Salminen et al.

FOOD HYDROCOLLOIDS (2014)

Article Agriculture, Multidisciplinary

Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation

Claire Berton et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Food Science & Technology

Protein carbonyls in meat systems: A review

Mario Estevez

MEAT SCIENCE (2011)

Article Agriculture, Multidisciplinary

Oxidative Stability and in Vitro Digestibility of Fish Oil-in-Water Emulsions Containing Multilayered Membranes

Venkateshwarlu Gudipati et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Chemistry, Applied

Chromatographic determination of polysaccharides in Lycium barbarum Linnaeus

Chia Chi Wang et al.

FOOD CHEMISTRY (2009)

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

Changes in structures of milk proteins upon photo-oxidation

Trine K. Dalsgaard et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Identification and quantification of antioxidants in Fructus lycii

Kim Le et al.

FOOD CHEMISTRY (2007)

Article Chemistry, Medicinal

Evaluation of the antioxidant effects of polysaccharides extracted from Lycium barbarum

X. L. Li et al.

MEDICINAL CHEMISTRY RESEARCH (2007)

Review Chemistry, Physical

Formation, stability and properties of multilayer emulsions for application in the food industry

Demet Guzey et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2006)

Article Agriculture, Multidisciplinary

Production and characterization of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-pectin membranes

L Moreau et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Front-face fluorescence spectroscopy study of globular proteins in emulsions: Displacement of BSA by a nonionic surfactant

V Rampon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)