Behavior of Malondialdehyde in Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Behavior of Malondialdehyde in Oil-in-Water Emulsions

Published:2015-06-05 Issue:23 Volume:63 Page:5694-5701
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vandemoortele Angelique¹,De Meulenaer Bruno¹

Affiliation:

1. NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01780

Reference33 articles.

1. Factors influencing the formation of complexes between oxidized lipids and proteins

2. The Reaction of Myosin with Malonaldehyde

3. Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation

4. The importance of lipid-derived malondialdehyde in diabetes mellitus

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