Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate-Reference-Cited by-同舟云学术

Development of antioxidant gliadin particle stabilized Pickering high internal phase emulsions (HIPEs) as oral delivery systems and the in vitro digestion fate

Published:2018 Issue:2 Volume:9 Page:959-970
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhou F. Z.¹²³⁴⁵,Zeng T.¹²³⁴⁵,Yin S. W.¹²³⁴⁵^ORCID,Tang C. H.¹²³⁴⁵^ORCID,Yuan D. B.⁶⁷⁸⁹,Yang X. Q.¹²³⁴⁵

Affiliation:

1. Research and Development Center of Food Proteins

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

3. South China University of Technology

4. Guangzhou 510640

5. PR China

6. Haikou Experimental Station

7. Chinese Academy of Tropical Agricultural Sciences

8. Haikou 570102

9. China

Abstract

In this paper, we demonstrate for the first time the use of gliadin particles to structure algal oil (rich in DHA) and to exert chemical stability against lipid oxidation via the Pickering high internal phase emulsion (HIPE) strategy.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01400G

Reference49 articles.

1. Trans Fatty Acids and Cardiovascular Disease

2. Trans fat and cardiovascular disease mortality: Evidence from bans in restaurants in New York

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