Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna ( Thunns obesus ) head soup with different colloidal particle size-Reference-Cited by-同舟云学术

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Evaluation of antioxidative capacity and lipidomics profiling of big eye tuna ( Thunns obesus ) head soup with different colloidal particle size

Published:2020-05-20 Issue:10 Volume:55 Page:3254-3266
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Zhang Jing¹,Tao Ningping¹²^ORCID,Qian Xueli¹,Wang Xichang¹²,Wang Mingfu¹³

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai201306 China

2. Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai201306China

3. School of biological sciences The University of Hong Kong Pokfulam Road Hong Kong999077China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14588

Reference52 articles.

1. The effect of the saturation degree of phospholipid on the formation of a novel self-assembled nano-micellar complex carrier with enhanced intestinal permeability

2. Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

3. Updated systematic review and meta-analysis of the effects of n−3 long-chain polyunsaturated fatty acids on depressed mood

4. Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry Byproducts

5. Long-Term Effects of Docosahexaenoic Acid-Bound Phospholipids and the Combination of Docosahexaenoic Acid-Bound Triglyceride and Egg Yolk Phospholipid on Lipid Metabolism in Mice

Cited by 6 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. Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup;Frontiers in Nutrition;2022-11-15

2. Differentiation of three commercial tuna species through Q-Exactive Orbitrap mass spectrometry based lipidomics and chemometrics;Food Research International;2022-08

3. A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax);Journal of Food Composition and Analysis;2022-06

4. Effects of Salt and Homogenization Processing on the Gastrointestinal Fate of Micro/Nano-Sized Colloidal Particles in Bigeye Tuna (Thunnus obesusis) Head Soup: In vitro Digestion Study;Frontiers in Nutrition;2022-02-11

5. Analysis of aroma-active compounds in bighead carp head soup and their influence on umami of a model soup;Microchemical Journal;2021-09

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