Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies-Reference-Cited by-同舟云学术

Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies

Published:2014 Issue:48 Volume:4 Page:25067-25078
ISSN:2046-2069
Container-title:RSC Adv.
language:en
Short-container-title:RSC Adv.

Author:

Nikiforidis Constantinos V.¹²³⁴,Matsakidou Anthia¹²³⁴,Kiosseoglou Vasilios¹²³⁴

Affiliation:

1. Laboratory of Food Chemistry and Technology

2. Department of Chemistry

3. Aristotle University

4. Thessaloniki, Greece

Abstract

Oil bodies are micron- or submicron-sized organelles found mainly in parts of plants such as seeds, nuts or some fruits and their main role is to function as energy stores.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2014/RA/C4RA00903G

Reference110 articles.

1. Surface structure and properties of plant seed oil bodies

2. Mechanisms of Aqueous Extraction of Soybean Oil

3. Aqueous Extraction of Oil Bodies from Maize Germ (Zea mays) and Characterization of the Resulting Natural Oil-in-Water Emulsion

4. Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers

5. Oxidative stability of sunflower oil bodies

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