Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective-Reference-Cited by-同舟云学术

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Effect of different structural flaxseed lignans on the stability of flaxseed oil-in-water emulsion: An interfacial perspective

Published:2021-09 Issue: Volume:357 Page:129522
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheng Chen,Yu Xiao,Huang Fenghong,Peng Dengfeng,Chen Hongjian,Chen Yashu,Huang Qingde,Deng Qianchun

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Metabolism and functional effects of plant-derived omega-3 fatty acids in humans;Baker;Progress in Lipid Research,2016

2. Lipid protection by polyphenol-rich apple matrices is modulated by pH and pepsin in in vitro gastric digestion;Boléa;Food & Function,2019

3. A review on advanced microencapsulation technology to enhance bioavailability of phenolic compounds: Based on its activity in the treatment of Type 2 Diabetes;Chen;Trends in Food Science and Technology,2019

4. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions;Cheng;Food Chemistry,2019

5. Couedelo, L., Boue-Vaysse, C., Fonseca, Montesinos, E., Djoukitch, S., & Combe. (2011). Lymphatic absorption of alpha -linolenic acid in rats fed flaxseed oil-based emulsion. British Journal of Nutrition.

Cited by 20 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. Formation of casein and maltodextrin conjugates using shear and their effect on the stability of total nutrient emulsion based on homogenization;Food Hydrocolloids;2024-04

2. Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed;Foods;2024-03-03

3. Effect of heat-treated flaxseed lignan macromolecules on the interfacial properties and physicochemical stability of α-linolenic acid-enriched O/W emulsions;Food & Function;2024

4. Behavior of whey protein aggregates‐alginate beads filled with astaxanthin and chia oil during in vitro digestion;Journal of Food Process Engineering;2024-01

5. Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties;Food Chemistry;2024-01

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