Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil-Reference-Cited by-同舟云学术

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Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil

Published:2017-01-19 Issue:2 Volume:82 Page:437-444
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hwang Jae-Young¹,Ha Ho-Kyung²,Lee Mee-Ryung³,Kim Jin Wook²,Kim Hyun-Jin⁴,Lee Won-Jae²

Affiliation:

1. Dept. of Animal Bioscience (Inst. of Agriculture and Life Science); Gyeongsang Natl. Univ.; Jinju 660-701 Korea

2. Div. of Applied Life Science (BK21 Plus Program); Gyeongsang Natl. Univ.; Jinju 660-701 Korea

3. Dept. of Food and Nutrition; Daegu Univ.; Gyeongsan 712-714 Korea

4. Dept. of Food Science & Technology (Inst. of Agriculture and Life Science); Gyeongsang Natl. Univ.; Jinju 660-701 Korea

Funder

National Research Foundation of Korea

Ministry of Education

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13591/fullpdf

Reference30 articles.

1. Active oxygen chemistry within the liposomal bilayer Part III: locating Vitamin E, ubiquinol and ubiquinone and their derivatives in the lipid bilayer;Afri;Chem Phys Lipids,2004

2. The effects of omega-3 fatty acids monotherapy in Alzheimer's disease and milk cognitive impairment: a preliminary randomized double-blind placebo-controlled study;Chiu;Prog Neuro-psychoph,2008

3. Α-tocopherol prooxidant effect in aqueous media: increased autoxidation rate of linoleic acid;Cillard;J Am Oil Chem Soc,1980

4. Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems;Cofrades;Food Chem,2013

5. Changes in the oxidative state of extra virgin olive oil used in baked Italian focaccia topped with different ingredients;Delcuratolo;Food Chem,2008

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3. Role of encapsulation on the bioavailability of omega‐3 fatty acids;Comprehensive Reviews in Food Science and Food Safety;2023-12-13

4. Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis;Food Chemistry: X;2023-12

5. Oxidation and oxidative stability in emulsions;Comprehensive Reviews in Food Science and Food Safety;2023-03-07

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