Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion-Reference-Cited by-同舟云学术

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Application of resveratrol on oxidative stability of protein-based Antarctic krill oil high internal phase emulsion

Published:2024-10 Issue: Volume:23 Page:101727
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Li Yang,Yu Xuening,Liu Rui,Liu Xiaoyang,Yin Fawen,Li Deyang,Jiang Pengfei,Zhou Dayong

Funder

National Key Research and Development Program of China Stem Cell and Translational Research

National Key Research and Development Program of China

Foundation for Innovative Research Groups of the National Natural Science Foundation of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference46 articles.

1. Modification of the ferrous oxidation-Xylenol Orange method for determination of peroxide value in highly Pigmented Sea cucumber viscera lipid;Abuzaytoun;Journal of the American Oil Chemists’ Society,2020

2. Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions;Bi;Ultrasonics Sonochemistry,2020

3. Natural antioxidants: Sources, compounds, mechanisms of action, and potential applications;Brewer;Comprehensive Reviews in Food Science and Food Safety,2011

4. Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study;Cerqueira;Food Hydrocolloids,2011

5. Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure;Chen;Food Chemistry,2023

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