Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins-Reference-Cited by-同舟云学术

Formation of Antioxidant Multilayered Coatings for the Prevention of Lipid and Protein Oxidation in Oil-in-Water Emulsions: Lycium barbarum Polysaccharides and Whey Proteins

Published:2021-12-21 Issue:51 Volume:69 Page:15691-15698
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tian Li¹,Zhang Shulin¹,Yi Jianhua²^ORCID,Zhu Zhenbao²,Li Meili³,Decker Eric Andrew⁴^ORCID,McClements David Julian⁴^ORCID

Affiliation:

1. College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road, Anyang, Henan 455000, P. R. China

2. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi’an, Shaanxi 710021, P. R. China

3. Yulin Food Inspection and Testing Center, Changxing Road, Yulin, Shaanxi 719000, P. R. China

4. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, United States

Funder

the Science and technology research and development project of Yulin science and Technology Bureau

the Cultivated Research Foundation of the Anyang Institute of Technology

Natural Science Foundation of Henan Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c06585

Reference40 articles.

1. Fast, direct and in situ monitoring of lipid oxidation in an oil-in-water emulsion by near infrared spectroscopy

2. Thinking outside the classical chain reaction box of lipid oxidation: Evidence for alternate pathways and the importance of epoxides

3. Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise

4. McClements, D. J. Food Emulsions: Principles, Practices, and Techniques, 3rd ed. CRC Press: Boca Raton, FL, 2015; pp 523–546.

5. Hurdles in Predicting Antioxidant Efficacy in Oil-in-water emulsions

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