Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems-Reference-Cited by-同舟云学术

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Interrelated Routes between the Maillard Reaction and Lipid Oxidation in Emulsion Systems

Published:2020-10-15 Issue:43 Volume:68 Page:12107-12115
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Troise Antonio Dario¹²^ORCID,Fogliano Vincenzo³^ORCID,Vitaglione Paola²,Berton-Carabin Claire C.⁴⁵

Affiliation:

1. Proteomics & Mass Spectrometry Laboratory, ISPAAM, National Research Council, 80055 Naples, Italy

2. Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy

3. Food Quality and Design Group, Wageningen University, 6708 WG Wageningen, The Netherlands

4. Food Process Engineering Group, Wageningen University, 6708 WG Wageningen, The Netherlands

5. INRAE, UR BIA, F-44316 Nantes, France

Funder

Universit? degli Studi di Napoli Federico II

Program ??STAR-L1?

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c04738

Reference47 articles.

1. Lipid oxidation in food emulsions

2. Mechanisms of lipid oxidation in food dispersions

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

4. Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

5. What Makes Good Antioxidants in Lipid-Based Systems? The Next Theories Beyond the Polar Paradox

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