Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions-Reference-Cited by-同舟云学术

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Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions

Published:2019-12 Issue: Volume:301 Page:125207
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cheng Chen,Yu Xiao,McClements David Julian,Huang Qingde,Tang Hu,Yu Kun,Xiang Xia,Chen Peng,Wang Xintian,Deng Qianchun

Funder

Key Scientific Research Project of Colleges and Universities in Henan Province

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Massachusetts Department of Agricultural Resources

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Towards an improved prediction of the free radical scavenging potency of flavonoids: The significance of double PCET mechanisms;Amic;Food Chemistry,2014

2. Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids;Arab-Tehrany;Trends in Food Science & Technology,2012

3. Antioxidant activity of gallic acid and methyl gallate in triacylglycerols of Kilka fish oil and its oil-in-water emulsion;Asnaashari;Food Chemistry,2014

4. Ability of scavenging free radicals and preventing lipid peroxidation of some phenols and ascorbic acid;Badanai;Journal of Applied Pharmaceutical Science,2015

5. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions;Bonoli-Carbognin;Journal of Agriculture and Food Chemistry,2008

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1. Study on interfacial regulation in real food system: Cellulase-induced steady-state reconstruction of flaxseed-based plant milk and its molecular mechanisms;Food Hydrocolloids;2025-01

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4. Flaxseed polyphenols: Effects of varieties on its composition and antioxidant capacity;Food Chemistry: X;2024-10

5. Hyaluronic acid-poly(glyceryl)10-stearate nanoemulsion for co-delivery of fish oil and resveratrol: Enhancing bioaccessibility and antioxidant potency;International Journal of Biological Macromolecules;2024-07

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