Enhancing the oxidative stability of algal oil powders stabilized by egg yolk granules/lecithin composites

Author:

Li JunhuaORCID,Shen Yimei,Zhai JialiORCID,Su Yujie,Gu Luping,Chang Cuihua,Yang Yanjun

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

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3. Chapter 1 – Conventional technologies of food preservation;Augusto,2018

4. Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: Role of intestinal absorption of 4-HHE and reactivity in intestinal cells;Awada;Journal of Lipid Research,2012

5. DLS and zeta potential – What they are and what they are not?;Bhattacharjee;Journal of Controlled Release,2016

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