Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions-Reference-Cited by-同舟云学术

Fabrication of surface-active antioxidant biopolymers by using a grafted scallop (Patinopecten yessoensis) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions

Published:2019 Issue:10 Volume:10 Page:6752-6766
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Han Jiarun¹²³⁴,Du Yinan¹²³⁴,Shang Wenhui¹²³⁴,Yan Jianan¹²³⁴,Wu Haitao¹²³⁴⁵^ORCID,Zhu Beiwei¹²³⁴⁵,Xiao Hang⁶⁷⁸⁹^ORCID

Affiliation:

1. School of Food Science and Technology

2. Dalian Polytechnic University

3. Dalian Liaoning 116034

4. China

5. National Engineering Research Center of Seafood

6. Department of Food Science

7. University of Massachusetts

8. Amherst

9. USA

Abstract

A novel antioxidant system was developed to improve stability of tuna oil-loaded emulsions.

Funder

National Basic Research Program of China

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01723B

Reference49 articles.

1. Antioxidants in Bakery Products: A Review

2. Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion

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

4. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer

5. Effect of Grape Seed Proanthocyanidin–Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

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