Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 46, 2015, Pages 10200-10208

  Su, Yu Ru ^a   Tsai, Yi Chin ^b   Hsu, Chun Hua ^c   Chao, An Chong ^a   Lin, Cheng Wei ^d,e   Tsai, Min Lang ^b   Mi, Fwu Long ^d,e  

^a NATIONAL UNITED UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^c NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^d TAIPEI MEDICAL UNIVERSITY   (Taiwan)

^e TAIPEI MEDICAL UNIVERSITY   (Taiwan)

Author keywords

colloidal complexes; fish oil; gelatin; grape seed proanthocyanidin; lipid oxidation

Indexed keywords

ANTIOXIDANTS; DICHROISM; EMULSIONS; FATTY ACIDS; FISH; FLAVONOIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; OXIDATION;

COLLOIDAL COMPLEXES; FISH OIL; GELATIN; LIPID OXIDATION; PROANTHOCYANIDINS;

EMULSIFICATION;

ANTIOXIDANT; COLLOID; EMULSION; FATTY ACID; FISH OIL; GELATIN; GRAPE SEED EXTRACT; GRAPE SEED PROANTHOCYANIDINS; MENHADEN OIL; PROANTHOCYANIDIN; TRIACYLGLYCEROL LIPASE;

CHEMISTRY; COLLOID; DIGESTION; DRUG EFFECTS; DRUG STABILITY; EMULSION; HYDROLYSIS; LIPID PEROXIDATION; METABOLISM; PHARMACOLOGY;

ANTIOXIDANTS; COLLOIDS; DIGESTION; DRUG STABILITY; EMULSIONS; FATTY ACIDS; FISH OILS; GELATIN; GRAPE SEED EXTRACT; HYDROLYSIS; LIPASE; LIPID PEROXIDATION; PROANTHOCYANIDINS;

EID: 84948400036     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b04814     Document Type: Article

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