Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods-Reference-Cited by-同舟云学术

Development of a GC-FID method for the quantitative determination of polyglycerol polyricinoleate (PGPR) in foods

Published:2021-07-15 Issue:11 Volume:38 Page:1853-1866
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Su Chunxia¹²,Van der Meeren Paul¹,De Meulenaer Bruno²

Affiliation:

1. Particle and Interfacial Technology Group, Department of Green Chemistry & Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

2. NutriFOODchem Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

Funder

China Scholarship Council

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2021.1951850

Reference33 articles.

1. Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

2. Influence of internal water phase gelation on the shear- and osmotic sensitivity of W/O/W-type double emulsions

3. Influence of protein type on Polyglycerol Polyricinoleate replacement in W/O/W (water-in-oil-in-water) double emulsions for food applications

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2. Development of a GC-FID method for quantitative characterisation of polyglycerols in polyglycerol polyricinoleate (PGPR) present in a lipid matrix;Food Additives & Contaminants: Part A;2024-03-20

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