Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins-Reference-Cited by-同舟云学术

Inhibition of Lipid and Protein Oxidation in Whey-Protein-Stabilized Emulsions Using a Natural Antioxidant: Black Rice Anthocyanins

Published:2020-08-24 Issue:37 Volume:68 Page:10149-10156
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Yi Jianhua¹,Qiu Manyan¹,Liu Ning¹,Tian Li²,Zhu Xinpeng³,Decker Eric Andrew⁴,McClements David Julian⁴^ORCID

Affiliation:

1. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi’an, Shaanxi 710021, People’s Republic of China

2. College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road, Anyang, Henan 455000, People’s Republic of China

3. School of Modern Agriculture and Biotechnology, Ankang University, Ankang, Shaanxi 725000, People’s Republic of China

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

Funder

National Institute of Food and Agriculture

Education Department of Shaanxi Province

Science and Technology Bureau of Weiyang District, Xi?an City

Massachusetts Agricultural Experiment Station

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03978

Reference50 articles.

1. Enhancing the formation and stability of emulsions using mixed natural emulsifiers: Hydrolyzed rice glutelin and quillaja saponin

2. Food emulsions as delivery systems for flavor compounds: A review

3. Covalent Interaction between Rice Protein Hydrolysates and Chlorogenic Acid: Improving the Stability of Oil-in-Water Emulsions

4. Theoretical Analysis of Factors Affecting the Formation and Stability of Multilayered Colloidal Dispersions

5. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

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