Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets-Reference-Cited by-同舟云学术

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Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets

Published:2020-10 Issue: Volume:136 Page:109618
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Ruyi,Dai Taotao,Zhou Wei,Fu Guiming,Wan Yin,McClements David Julian,Li Jihua

Funder

Chinese Academy of Tropical Agricultural Sciences

Modern Agricultural Industry Technology System

National Natural Science Foundation of China

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction;Aewsiri;Innovative food science & emerging technologies,2010

2. PM6 study of free radical scavenging mechanisms of flavonoids: Why does O-H bond dissociation enthalpy effectively represent free radical scavenging activity?;Amić;Journal of Molecular Modeling,2013

3. Solvent and pH effects on the antioxidant activity of caffeic and other phenolic acids;Amorati;Journal of Agricultural and Food Chemistry,2006

4. Effects of salts on oxidative stability of lipids in Tween-20 stabilized oil-in-water emulsions;Cui;Food Chemistry,2016

5. Hurdles in predicting antioxidant efficacy in oil-in-water emulsions;Decker;Trends in Food Science & Technology,2017

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