Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems-Reference-Cited by-同舟云学术

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Mechanism of discoloration of Antarctic krill oil upon storage: A study based on model systems

Published:2024-11 Issue: Volume:459 Page:140376
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zeng Xiang-Bo,Pei Xue-Chen,Li De-Yang,Yin Fa-Wen,Liu Hui-Lin,Jin Meng-Ling,Zhang Jiang-Hua,Zhou Da-Yong

Funder

National Natural Science Foundation of China

Dalian Science and Technology Bureau

Liaoning Province Educational Department

Dalian Science and Technology Innovation Fund

Publisher

Elsevier BV

Reference36 articles.

1. Water content, critical micelle concentration of phospholipids and formation of association colloids as factors influencing autoxidation of rapeseed oil;Bąkowska;Journal of the Science of Food and Agriculture,2022

2. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency;Barouh;Comprehensive Reviews in Food Science and Food Safety,2022

3. Determination of vitamin a, D, and E in foods;Chinese Standard GB Vol. 5900.82,2016

4. Polyphenolic antioxidants in lipid emulsions: Partitioning effects and interfacial phenomena;Costa;Foods,2021

5. Phospholipids in foods: Prooxidants or antioxidants?;Cui;Journal of the Science of Food and Agriculture,2016

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