Mimicking natural oil bodies for stabilising oil-in-water food emulsions

Lipid Technology

Volumn 26, Issue 7, 2014, Pages 151-153

  Wijesundera, Chakra ^a   Shen, Zhiping ^b  

^a CSIRO   (Australia)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

PHOSPHOLIPIDS; STABILIZATION;

CONVENTIONAL METHODS; FOOD EMULSIONS; LIPID OXIDATION; NOVEL TECHNIQUES; OXIDATIVE STABILITY; PASTEURISATION; STRUCTURAL UNIT; UNSATURATED OIL;

OILS AND FATS;

EID: 84904021738     PISSN: 0956666X     EISSN: 18635377     Source Type: Journal    
DOI: 10.1002/lite.201400036     Document Type: Article

References (7)

1. Tzen, J.T.C. (2012), Integral proteins in plant oil bodies. ISRN Botany, article ID 173954
2. Huang, A.H.C., Oil bodies and oleosins in seed. An. Rev. Plant Physiol. Plant Mol. Biol. 1992, 43, 177-200.
3. Fisk, I.D.et al., Oxidative stability of sunflower oil bodies. Eur. J. Lipid Sci. Technol. 2008, 110, 962-968.
4. Gray, D.A.et al. (2010) Oxidative stability of Echium plantagineum seed oil bodies. Eur. J. Lipid Sci. Technol. 112, 741-749.
5. Wijesundera, C.et al., Stabilization of fish oi-in-water emulsions with oleosin extracted from canola meal. J. Food Sci. 2013, 78, C1340-C1347.
6. Deleu, M.et al. Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium. Colloids Surf. B Biointerfaces 2010, 80, 125-132.
7. Augustin, M.A.et al., Maillard reaction products as encapsulants for fish oil powders. J. Food Sci. 2006, 71, E25-E32.