Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions-Reference-Cited by-同舟云学术

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Factors impacting the antioxidant/prooxidant activity of tea polyphenols on lipids and proteins in oil-in-water emulsions

Published:2022-02 Issue: Volume:156 Page:113024
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Tian Li,Zhang Shulin,Yi Jianhua,Zhu Zhenbao,Cui Leqi,Decker Eric Andrew,McClements David Julian

Funder

Anyang Institute of Technology

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

2. Determination of SH- and SS-groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

3. Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates;Chen;Journal of Agricultural and Food Chemistry,2011

4. Influence of AO chain length, droplet size and oil to water ratio on the distribution and on the activity of gallates in fish oil-in-water emulsified systems: Emulsion and nanoemulsion comparison;Costa;Food Chemistry,2020

5. Iron-catalyzed oxidation of Menhaden oil as affected by emulsifiers;Donnelly;Journal of Food Science,1998

Cited by 33 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions;Food Hydrocolloids;2024-09

2. Cold plasma and tea polyphenols: Synergistic impact on microbial quantity and quality of mutton;LWT;2024-09

3. Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions;Journal of the American Oil Chemists' Society;2024-08-08

4. UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity;Journal of the Science of Food and Agriculture;2024-07-29

5. Acid-hydrolyzed phenolic extract of parsley (Petroselinum crispum L.) leaves inhibits lipid oxidation in soybean oil-in-water emulsions;Food Research International;2024-07

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