Influence of Water Addition on Lipid Oxidation in Protein Oleogels-Reference-Cited by-同舟云学术

Influence of Water Addition on Lipid Oxidation in Protein Oleogels

Published:2019-07-31 Issue:9 Volume:121 Page:1800479
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Meissner Philipp M.¹,Keppler Julia K.¹,Stöckmann Heiko¹,Schrader Katrin²,Schwarz Karin¹

Affiliation:

1. Institute of Human Nutrition and Food ScienceUniversity of KielHeinrich‐Hecht‐Platz 1024098 KielGermany

2. Max Rubner‐Institute (Federal Research Institute of Nutrition and Food)Department of Safety and Quality of Milk and Fish ProductsKielSchleswig HolsteinHermann‐Weigmann‐Straße 124103 KielGermany

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800479

Reference42 articles.

1. Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids

2. Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review

3. Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives

4. Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

5. Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

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