Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin-Reference-Cited by-同舟云学术

Impact of Environmental Stresses on Orange Oil-in-Water Emulsions Stabilized by Sucrose Monopalmitate and Lysolecithin

Published:2014-03-26 Issue:14 Volume:62 Page:3257-3261
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

McClements David Julian¹,Decker Eric Andrew¹,Choi Seung Jun²

Affiliation:

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

2. Department of Food Science and Technology and Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 139-743, Republic of Korea

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404983p

Reference18 articles.

1. Fresh Squeezed Orange Juice Odor: A Review

2. Anti-inflammatory Activity of an Orange Peel Polymethoxylated Flavone, 3′,4′,3,5,6,7,8-Heptamethoxyflavone, in the Rat Carrageenan/Paw Edema and Mouse Lipopolysaccharide-Challenge Assays

3. Monodemethylated polymethoxyflavones from sweet orange (Citrus sinensis) peel Inhibit growth of human lung cancer cells by apoptosis

4. Preparation and Chemical Composition of Orange Oil Concentrates

5. Encapsulation of Flavors in Emulsions for Beverages

Cited by 21 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. Adsorption and inhibition of lipid oxidation of curcumin embeded egg ovalbumin/ sodium carboxymethylcellulose nanoparticles at the oil-in water interface;Journal of Food Engineering;2024-10

2. Fabrication of polysaccharide-coated oleanolic acid-curcumin-coassembled nanoparticles (OA/Cur NPs): Enhancement of colloidal stability and water solubility;Food Chemistry;2024-09

3. Biomacromolecular carriers based hydrophobic natural products for potential cancer therapy;International Journal of Biological Macromolecules;2024-06

4. Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: In vitro antioxidant properties;Frontiers in Nutrition;2022-07-22

5. Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsion;Journal of Food Science;2022-05