Preparation and Characterization of Emulsion-based Peony Seed Oil Microcapsule-Reference-Cited by-同舟云学术

Preparation and Characterization of Emulsion-based Peony Seed Oil Microcapsule

Published:2020 Issue:3 Volume:69 Page:219-226
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Yang Peizhou¹²,Du Mingrui¹²,Cao Lili¹²,Yu Zhenyu¹²,Jiang Shaotong¹²

Affiliation:

1. School of Food Science and Bioengineering, Hefei University of Technology

2. Key Laboratory for Agricultural Products Processing of Anhui Province

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/69/3/69_ess19235/_pdf

Reference34 articles.

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2. 2) Li, S.S.; Yuan, R.Y.; Chen, L.G.; Wang, L.S.; Hao, X.H.; Wang, L.J. et al. Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (paeonia section moutan dc.) cultivars by gc–ms. Food Chem. 173, 133-140 (2015).

3. 3) Han, J.; Liu, Z.; Li, X.; Li, J.; Hu, Y. Diversity in seed oil content and fatty acid composition in three tree peony species with potential as sources of omega-3 fatty acids. J. Hortic. Sci. Biotechnol. 91, 175-179 (2016).

4. 4) Yu, S.; Du, S.; Yuan, J.; Hu, Y. Fatty acid profile in the seeds and seed tissues of Paeonia L. species as new oil plant resources. Sci. Rep. 6, 26944 (2016).

5. 5) Bai, Z.; Yu, R.; Li, J.; Wang, N.; Wang, Y.; Niu, L.; Zhang, Y. Application of several novel natural antioxidants to inhibit oxidation of tree peony seed oil. CyTA J. Food 16, 1071-1078 (2018).

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