Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability-Reference-Cited by-同舟云学术

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Pomegranate seed oil stabilized with ovalbumin glycated by inulin: Physicochemical stability and oxidative stability

Published:2020-05 Issue: Volume:102 Page:105602
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Bing,Wang Kangping,Han Lingyu,Zhou Bin,Yang Jixin,Li Shugang

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Comprehensive Benefits of Processing Sub-Products of Horticultural Crop Products

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Extraction of essential oils from the seeds of pomegranate using organic solvents and supercritical CO2;Abbasi;Journal of the American Oil Chemists Society,2008

2. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

3. Studies on oxidants and antioxidants with a brief glance at their relevance to the immune system;Aslani;Life Sciences,2016

4. Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction;Bi;Food Chemistry,2017

5. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein;Chang;Food Hydrocolloids,2017

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