Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil-Reference-Cited by-同舟云学术

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Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil

Published:2014-01 Issue: Volume:142 Page:365-372
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Bingcan,McClements David Julian,Decker Eric Andrew

Funder

United States Department of Agriculture

American Oil Chemists’ Society

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Factors affecting lycopene oxidation in oil-in-water emulsions;Boon;Journal of Agricultural and Food Chemistry,2008

2. Role of physical structures in bulk oils on lipid oxidation;Chaiyasit;Critical Reviews in Food Science and Nutrition,2007

3. The polymorphism of glycerides;Chapman;Chemical Reviews,1962

4. Role of reverse micelles on lipid oxidation in bulk oils: Impact of phospholipids on antioxidant activity of a-tocopherol and trolox;Chen;Food and Function,2011

5. Physical structures in soybean oil and their impact on lipid oxidation;Chen;Journal of Agricultural and Food Chemistry,2010

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2. Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin;International Journal of Food Properties;2024-03-19

3. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil;Advances in Colloid and Interface Science;2024-03

4. Interfacial behavior of gallic acid and its alkyl esters in stripped soybean oil in combination with monoacylglycerol and phospholipid;Food Chemistry;2023-07

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