Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion-Reference-Cited by-同舟云学术

Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

Published:2015-08 Issue: Volume:74 Page:131-139
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Qiu Chaoying,Zhao Mouming,Decker Eric Andrew,McClements David Julian

Funder

National High Technology Research and Development Program of China

United States Department of Agriculture

National Research Initiative

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Hydrocolloids at interfaces and the influence on the properties of dispersed systems;Dickinson;Food Hydrocolloids,2003

4. Impact of dietary fibers methyl cellulose, chitosan, and pectin on digestion of lipids under simulated gastrointestinal conditions;Espinal-Ruiz;Food & Function,2014

5. Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions;Estevez;Meat Science,2008

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