Effect of proanthocyanidin‐rich extracts from Chinese quince ( Chaenomeles sinensis ) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions-Reference-Cited by-同舟云学术

Effect of proanthocyanidin‐rich extracts from Chinese quince ( Chaenomeles sinensis ) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

Published:2021-05-24 Issue:11 Volume:56 Page:5547-5559
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Lv Ting‐Ting¹,Qin Zhao¹^ORCID,Wang Shou‐Tao¹,Liu Hua‐Min¹^ORCID,Ma Yu‐Xiang¹,Zheng Yong‐Zhan²,Wang Xue‐De¹

Affiliation:

1. College of Food Science and Engineering Henan University of Technology Zhengzhou 4750000 China

2. Henan Sesame Research Center Henan Academy of Agricultural Sciences Zhengzhou 4750000 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15114

Reference59 articles.

1. Formulation of Pickering sunflower oil-in-water emulsion stabilized by chitosan-stearic acid nanogel and studying its oxidative stability

2. Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv

3. Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells

4. Gel permeation chromatographic study of the molecular weight distribution of tannins in the wood, bark and leaves ofEucalyptus spp.

5. Structural Analysis of Proanthocyanidins Isolated from Fruit Stone of Chinese Hawthorn with Potent Antityrosinase and Antioxidant Activity

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