Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil-Reference-Cited by-同舟云学术

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Influence of minor components on lipid bioaccessibility and oxidation during in vitro digestion of soybean oil

Published:2019-05-07 Issue:10 Volume:99 Page:4793-4800
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martin‐Rubio Ana S¹,Sopelana Patricia¹,Guillén María D¹

Affiliation:

1. Food Technology. Faculty of Pharmacy. Lascaray Research CenterUniversity of the Basque Country (UPV/EHU) Vitoria Spain

Funder

Ministerio de Economía y Competitividad

Eusko Jaurlaritza

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9734

Reference35 articles.

1. Cytotoxicity and genotoxicity of lipid-oxidation products

2. Interfacial design of protein-stabilized emulsions for optimal delivery of nutrients

3. Factors affecting lipase digestibility of emulsified lipids using an in vitro digestion model: Proposal for a standardised pH-stat method

4. Free fatty acid profiles of emulsified lipids during in vitro digestion with pancreatic lipase

5. The influence of emulsion structure and stability on lipid digestion

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1. Enhancing the oxidation stability and bioaccessibility of algal oil emulsion by using tocopherol and chlorogenic acid;Food Bioscience;2024-10

2. A Review of Lipid and Protein Oxidation During Digestion;Current Nutrition & Food Science;2023-06

3. Bioaccessibility and uptake/epithelial transport of vitamin E: Discoveries and challenges of in vitro and ex vivo assays;Food Research International;2022-12

4. Insights into gut microbiota metabolism of dietary lipids: the case of linoleic acid;Food & Function;2022

5. Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions;Foods;2021-08-29

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