Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside–Resveratrol Complex-Reference-Cited by-同舟云学术

Enhanced Physical and Oxidative Stabilities of Soy Protein-Based Emulsions by Incorporation of a Water-Soluble Stevioside–Resveratrol Complex

Published:2013-04-29 Issue:18 Volume:61 Page:4433-4440
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wan Zhi-Li¹,Wang Jin-Mei¹,Wang Li-Ying¹,Yang Xiao-Quan¹,Yuan Yang¹

Affiliation:

1. Research and Development Center of Food Proteins, Department of Food Science and Technology, and ‡State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou 510640, People’s Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4003945

Reference40 articles.

1. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

2. Lipid oxidation and improving the oxidative stability

3. Mechanisms of lipid oxidation in food dispersions

4. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions

5. Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

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