Lipid oxidation in Pickering emulsions

被引:0
|
作者
Berton-Carabin, Claire [1 ]
机构
[1] INRAE, Nantes, France
关键词
D O I
暂无
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
引用
收藏
页码:108 / 109
页数:2
相关论文
共 50 条
  • [1] The use of antioxidant rutin hydrate Pickering particles to combat lipid oxidation in O/W emulsions
    Noon, John
    Mills, Tom B.
    Norton, Ian T.
    JOURNAL OF FOOD ENGINEERING, 2020, 274
  • [2] Can we prevent lipid oxidation in emulsions by using fat-based Pickering particles?
    Schroder, Anja
    Sprakel, Joris
    Boerkamp, Wieke
    Schroen, Karin
    Berton-Carabin, Claire C.
    FOOD RESEARCH INTERNATIONAL, 2019, 120 : 352 - 363
  • [3] Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion
    Zhou, Fu-Zhen
    Yan, Li
    Yin, Shou-Wei
    Tang, Chuan-He
    Yang, Xiao-Quan
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (06) : 1461 - 1471
  • [4] Lipid oxidation in food emulsions
    Coupland, JN
    McClements, DJ
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (03) : 83 - 91
  • [5] Oxidation of intravenous lipid emulsions
    Hardy, G
    Allwood, MC
    NUTRITION, 1997, 13 (03) : 230 - 230
  • [7] LIPID AND HEMOPROTEIN OXIDATION IN MEAT EMULSIONS
    VERMA, MM
    PARANJAPE, V
    LEDWARD, DA
    MEAT SCIENCE, 1985, 14 (02) : 91 - 104
  • [8] Coalescence stability of Pickering emulsions produced with lipid particles: A microfluidic study
    Schroder, Anja
    Sprakel, Joris
    Schroen, Karin
    Spaen, Joep N.
    Berton-Carabin, Claire C.
    JOURNAL OF FOOD ENGINEERING, 2018, 234 : 63 - 72
  • [9] Enhanced bioaccessibility of curcumin in Pickering emulsions stabilized by solid lipid particles
    Song, Yuting
    Su, Shuang
    Yang, Tangyu
    Li, Bing
    Li, Lin
    Zhang, Xia
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 188
  • [10] Tailored microstructure of colloidal lipid particles for Pickering emulsions with tunable properties
    Schroder, Anja
    Sprakel, Joris
    Schroen, Karin
    Berton-Carabin, Claire C.
    SOFT MATTER, 2017, 13 (17) : 3190 - 3198