Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion-Reference-Cited by-同舟云学术

Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

Published:2018-02-01 Issue:6 Volume:66 Page:1461-1471
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Fu-Zhen¹,Yan Li¹,Yin Shou-Wei¹^ORCID,Tang Chuan-He¹^ORCID,Yang Xiao-Quan¹^ORCID

Affiliation:

1. Research and Development Center of Food Proteins, School of Food Science and Engineering and ‡Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, P.R. China

Funder

Ministry of Education of the People's Republic of China

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Guangzhou Municipality

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b05261

Reference48 articles.