In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan-Reference-Cited by-同舟云学术

In Vitro Assessment of the Bioaccessibility of Fatty Acids and Tocopherol from Soybean Oil Body Emulsions Stabilized with ι-Carrageenan

Published:2012-02-02 Issue:6 Volume:60 Page:1567-1575
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wu Na-Na¹,Huang Xu¹,Yang Xiao-Quan¹,Guo Jian¹,Yin Shou-Wei¹,He Xiu-Ting¹,Wang Li-Juan¹²,Zhu Jian-Hua³,Qi Jun-Ru¹,Zheng Er-Li¹

Affiliation:

1. Research and Development Center of Food Proteins, Department of Food Science and Technology, South China University of Technology (SCUT), Guangzhou 510640, People's Republic of China

2. College of Engineering and Technology, Shenyang Normal University, Shenyang 110034, People's Republic of China

3. Yingdong Food Science and Technology College, Shaoguan College, Shaoguan 512005, 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/jf204776q

Reference44 articles.

1. Electron microscopy of soybean lipid bodies

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

3. Surface structure and properties of plant seed oil bodies

4. Characterization of the charged components and their topology on the surface of plant seed oil bodies.

5. Simple Extraction Method of Non-allergenic Intact Soybean Oil Bodies That Are Thermally Stable in an Aqueous Medium

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