Formation of phytosterol photooxidation products: A chemical reaction mechanism for light-induced oxidation-Reference-Cited by-同舟云学术

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Formation of phytosterol photooxidation products: A chemical reaction mechanism for light-induced oxidation

Published:2020-12 Issue: Volume:333 Page:127430
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Bo-wen,Lu Bai-yi,Zhao Ya-jing,Luo Jin-yang,Hong Xin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. A single step solid-phase extraction method for complete separation of sterol oxidation products in food lipids;Azadmard-Damirchi;Journal of Chromatography A,2009

2. Cholesterol photo-oxidation: A chemical reaction network for kinetic modeling;Barnaba;Steroids,2016

3. Sterols heating: Degradation and formation of their ring-structure polar oxidation products;Barriuso;Food Chemistry,2012

4. The mechanisms of the rearrangements of allylic hydroperoxides: 5α-hydroperoxy-3β-hydroxycholest-6-ene and 7α-hydroperoxy-3β-hydroxycholest-5-ene;Beckwith;Journal of the Chemical Society, Perkin Transactions,1989

5. Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films;Boselli;Meat Science,2010

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1. Encapsulation of antioxidants with colloidal lipid particles for enhancing the photooxidation stability of phytosterol in Pickering emulsions;Food Chemistry;2024-09

2. Molecular dynamics simulations of the interfacial behaviors and photo-oxidation of phytosterol under different emulsion oil content;Food Chemistry;2024-09

3. Recent advances in computational prediction of molecular properties in food chemistry;Food Research International;2024-09

4. The Effect of Whey Protein Isolate Hydrolysate on Digestive Properties of Phytosterol;Journal of Agricultural and Food Chemistry;2024-05-24

5. Phytosterols photooxidation in O/W emulsion: Influence of emulsifier composition and interfacial properties;Food Hydrocolloids;2023-09

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