Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions-Reference-Cited by-同舟云学术

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Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions

Published:2022-09 Issue: Volume:387 Page:132880
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

ten Klooster Sten,Villeneuve Pierre,Bourlieu-Lacanal Claire,Durand Erwann,Schroën Karin,Berton-Carabin Claire

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk;Alemán;Food Chemistry,2015

2. Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil;Baik;Journal of the American Oil Chemists’ Society,2004

3. Lipid oxidation in low-moisture food: A review;Barden;Critical Reviews in Food Science and Nutrition,2016

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

5. Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions;Berton;Journal of Colloid and Interface Science,2011

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

2. Bioaccessible Phenolic Alkyl Esters of Wine Lees Decrease COX-2-Catalyzed Lipid Mediators of Oxidative Stress and Inflammation in a Time-Dependent Manner;Journal of Agricultural and Food Chemistry;2024-08-15

3. Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions;Food Research International;2024-07

4. β-cyclodextrin inclusion complexes with short-chain phenolipids: An effective formulation for the dual sustained-release of phenolic compounds;Food Research International;2024-07

5. Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions;Food Research International;2024-07

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