Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition-Reference-Cited by-同舟云学术

Stabilization of Soybean Oil Bodies Using Protective Pectin Coatings Formed by Electrostatic Deposition

Published:2008-02-27 Issue:6 Volume:56 Page:2240-2245
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Iwanaga Daigo¹,Gray David¹,Decker Eric Andrew¹,Weiss Jochen¹,McClements David Julian¹

Affiliation:

1. Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, and Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics LE12 5RD, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf073060y

Reference25 articles.

1. Emulsions as Delivery Systems in Foods

2. Seed oil-bodies: Isolation, composition and role of oil-body apolipoproteins

3. Role of lipid bodies and lipid-body proteins in seeds and other tissues

4. New insights into the mechanisms of lipid-body biogenesis in plants and other organisms

5. Lipids, Proteins, and Structure of Seed Oil Bodies from Diverse Species

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