Effects of alkyl chain length on the interfacial, antibacterial, and antioxidative properties of erythorbyl fatty acid esters-Reference-Cited by-同舟云学术

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Effects of alkyl chain length on the interfacial, antibacterial, and antioxidative properties of erythorbyl fatty acid esters

Published:2023-01 Issue: Volume:174 Page:114421
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kim Jihoon,Yu Hyunjong,Yang Eunhye,Choi Yoonseok,Chang Pahn-Shick^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Bioactive components from leaf vegetable products;Barba,2014

2. Esterification of secondary alcohols and multi-hydroxyl compounds by Candida antarctica lipase B and subtilisin;Cha;Biotechnology and Bioprocess Engineering,2019

3. Effects of the reactive moiety of phenolipids on their antioxidant efficiency in model emulsified systems;Costa;Foods,2021

4. Physical evidence that the variations in the efficiency of homologous series of antioxidants in emulsions are a result of differences in their distribution;Costa;Journal of the Science of Food and Agriculture,2017

5. Surfactants at the design limit;Czajka;Langmuir,2015

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2. Lipophilized rosmarinic acid: Impact of alkyl type and food matrix on antioxidant activity, and optimized enzymatic production;Food Chemistry;2024-09

3. Use of Sinapic Acid Alkyl Esters as Antioxidants in Microencapsulated Flaxseed Oil;Food and Bioprocess Technology;2024-06-15

4. Impact of non‐palm triglyceride feedstocks on surfactant properties and consumer product applications;Journal of Surfactants and Detergents;2024-06-06

5. Recent advances on erythorbyl fatty acid esters as multi-functional food emulsifiers;Food Chemistry;2024-01

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