Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion

Food Research International

Volumn 74, Issue , 2015, Pages 131-139

  Qiu, Chaoying ^a,b   Zhao, Mouming ^a,b   Decker, Eric Andrew ^c,d   McClements, David Julian ^c,d  

^a JINAN UNIVERSITY   (China)

^b SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

^d KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Emulsions; Lipid digestibility; Oxidative stability; Wheat gliadin; Xanthan gum

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; FISH; FLUORESCENCE SPECTROSCOPY; METAL IONS; OIL SHALE; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; PROTEINS; STABILITY; TRANSITION METALS;

ACIDIC CONDITIONS; DROPLET AGGREGATION; IN-VITRO DIGESTIONS; IRON SOLUBILITIES; LIPID HYDROPEROXIDES; OXIDATIVE STABILITY; PROTEIN OXIDATION; WHEAT GLIADIN;

XANTHAN GUM;

TRITICUM AESTIVUM;

EID: 84928821054     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.04.022     Document Type: Article

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