Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers-Reference-Cited by-同舟云学术

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Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers

Published:2016-07 Issue: Volume:85 Page:162-169
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Bingcan,Rao Jiajia,Ding Yangping,McClements David Julian,Decker Eric Andrew

Funder

Natural Science Foundation of China

Natural Science Foundation Project of Chongqing

Fundamental Research Funds for the Central Universities

Foundation of Southwest University

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Protective effects of extra virgin olive oil phenolics on oxidative stability in the presence or absence of copper ions;Bendini;Journal of Agricultural and Food Chemistry,2006

2. Intake of butylated hydroxyanisole and butylated hydroxytoluene and stomach cancer risk: results from analyses in the Netherlands cohort study;Botterweck;Food and Chemical Toxicology,2000

3. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene;Branen;Journal of the American Oil Chemists' Society,1975

4. n-3 fatty acids and cardiovascular disease: evidence explained and mechanisms explored;Calder;Clinical Science,2004

5. Antioxidative activity of green tea catechins in canola oil;Chen;Chemistry and Physics of Lipids,1996

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2. Mechanisms of lipid oxidation in water‐in‐oil emulsions and oxidomics‐guided discovery of targeted protective approaches;Comprehensive Reviews in Food Science and Food Safety;2023-04-25

3. Stability and Bioaccessibility of β‐Carotene in Oil in Water Emulsions: Impact of Antioxidant Type and Emulsifier;European Journal of Lipid Science and Technology;2023-04-17

4. Oxidation and oxidative stability in emulsions;Comprehensive Reviews in Food Science and Food Safety;2023-03-07

5. Effects of interface generation, droplet size and antioxidant partitioning on the oxidation rate and oxidative stability of water–in–oil emulsions: A comparison of coarse emulsions and nanoemulsions;Food Hydrocolloids;2023-03

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