Lipid oxidation in food emulsions
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference46 articles.
1. Free Radicals and Antioxidants in Food and In Vivo: What They Do and How They Work;Halliwell;in Crit. Rev. Food Sci. Nutr.,1995
2. Lipid Oxidation -The Other Dimensions;Fritsch;Inform,1994
3. Recent Advances in Lipid Oxidation;Frankel;J. Sci. Food Agric.,1991
4. Enzymic and Autoxidation of Lipids in Low Fat Foods: Model of Linoleic Acid in Emulsified Hexadecane;Roozen;Food Chem.,1994
5. Enzymic and Autoxidation of Lipids in Low Fat Foods: Model of Linoleic Acid in Emulsified Triolein and Vegetable Oils;Roozen;Food Chem.,1994
Cited by 283 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Using urea-shifting to create a natural blue, antioxidant emulsifier from phycocyanin;Food Hydrocolloids;2024-10
2. Monitoring lipid oxidation in multiple emulsions by near infrared spectroscopy;European Journal of Lipid Science and Technology;2024-03-27
3. Incomplete lipid extraction as a possible cause for underestimation of lipid oxidation in emulsions;European Journal of Lipid Science and Technology;2024-03-17
4. Investigation of the Alternations in Lipid Oxidation and Lipase Activity in Air-Dried Hairtail (Trichiurus lepturus) during Chilled Storage;Foods;2024-01-11
5. Effect of calcium alginate/collagen hydrolysates beads encapsulating high-content tea polyphenols on quality characteristics of set yogurt during cold storage;LWT;2024-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3