Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

Published:2015-11-17 Issue:46 Volume:63 Page:10200-10208
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Su Yu-Ru¹,Tsai Yi-Chin²,Hsu Chun-Hua³,Chao An-Chong¹,Lin Cheng-Wei,Tsai Min-Lang²,Mi Fwu-Long

Affiliation:

1. Department of Chemical Engineering, National United University, Miaoli 36063, Taiwan

2. Department of Food Science, National Taiwan Ocean University, Pei-Ning Road, Keelung 20224, Taiwan

3. Department of Agricultural Chemistry, National Taiwan University, Taipei 10617, Taiwan

Funder

National Science Council Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b04814

Reference46 articles.

1. Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size

2. Encapsulation, protection, and release of polyunsaturated lipids using biopolymer-based hydrogel particles

3. Nanoemulsion-Based Delivery Systems for Polyunsaturated (ω-3) Oils: Formation Using a Spontaneous Emulsification Method

4. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk

5. Grape seed and apple tannins: Emulsifying and antioxidant properties

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on the extraction, purification, stability, free radical scavenging kinetics, polymerization degree and characterization of proanthocyanidins from Pinus koraiensis seed scales;Food Chemistry;2024-10

2. Development of zein-based complexes and conjugates with enhanced surface hydrophilicity: Structure, emulsifying, foaming, and antioxidant properties;Food Hydrocolloids;2024-09

3. Aspartic acid/arginine enhance the stability of gelatin emulsions;Journal of Food Engineering;2024-01

4. Phycocyanin/lysozyme nanocomplexes to stabilize Pickering emulsions for fucoxanthin encapsulation;Food Research International;2023-11

5. Hepatotoxicity of polymeric proanthocyanidins is caused by translocation of bacterial lipopolysaccharides through impaired gut epithelium;Toxicology Letters;2023-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3