The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins-Reference-Cited by-同舟云学术

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The impact of konjac glucomannan on the physical and chemical stability of walnut oil‐in‐water emulsions coated by whey proteins

Published:2022-01-20 Issue:10 Volume:102 Page:4003-4011
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Tian Li¹²,Zhang Shulin¹²,Yi Jianhua²³^ORCID,Zhu Zhenbao²³,Decker Eric Andrew³⁴,McClements David Julian³⁴

Affiliation:

1. College of Biology and Food Engineering Anyang Institute of Technology An yang China

2. College of Biological and Food Engineering Huanghuai University Zhumadian China

3. School of Food and Biological Engineering Shaanxi University of Science and Technology Xi'an China

4. Department of Food Science University of Massachusetts Amherst MA USA

Funder

National Institute of Food and Agriculture

National Natural Science Foundation of China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11748

Reference38 articles.

1. Recovery and antioxidant activity of phenolic compounds extracted from walnut press-cake using various methods and conditions

2. Application of benchtop NIR spectroscopy coupled with multivariate analysis for rapid prediction of antioxidant properties of walnut (Juglans regia)

3. Optimization and Validation of Rancimat Operational Parameters to Determine Walnut Oil Oxidative Stability

4. N-3 polyunsaturated fatty acids in coronary heart disease: a meta-analysis of randomized controlled trials

5. Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

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1. The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food;Critical Reviews in Food Science and Nutrition;2024-07-04

2. Brain targeted lactoferrin coated lipid nanocapsules for the combined effects of apocynin and lavender essential oil in PTZ induced seizures;Drug Delivery and Translational Research;2024-05-31

3. Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization;ACS Omega;2024-05-16

4. Lipid oxidation in emulsions: New insights from the past two decades;Progress in Lipid Research;2024-04

5. Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection and gastrointestinal digestion perspective;International Journal of Biological Macromolecules;2023-12

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