Physicochemical and oxidative stability of a soybean oleosome-based emulsion and itsin vitrodigestive fate as affected by (−)-epigallocatechin-3-gallate-Reference-Cited by-同舟云学术

Physicochemical and oxidative stability of a soybean oleosome-based emulsion and itsin vitrodigestive fate as affected by (−)-epigallocatechin-3-gallate

Published:2018 Issue:12 Volume:9 Page:6146-6154
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ding Jian¹²³,Xu Zejian¹²³,Qi Baokun¹²³⁴⁵,Jiang Lianzhou¹²³⁴⁵,Sui Xiaonan¹²³⁴⁵^ORCID

Affiliation:

1. College of Food Science

2. Northeast Agricultural University

3. China

4. National Research Center of Soybean Engineering and Technology

5. Harbin

Abstract

Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular in the food industries.

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01215F

Reference52 articles.

1. Modulating fat digestion through food structure design

2. Current status on novel ways for stabilizing food dispersions by oleosins, particles and microgels