Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates

Food Chemistry

Volumn 241, Issue , 2018, Pages 60-69

  Feng, Jin ^a,b   Cai, He ^a   Wang, Hua ^a   Li, Chunyang ^b   Liu, Songbai ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Catechins; Conjugates; Fish oil emulsion; Lipid oxidation; Ovalbumin

Indexed keywords

CIRCULAR DICHROISM SPECTROSCOPY; DESORPTION; DICHROISM; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; FISH; FLAVONOIDS; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; MASS SPECTROMETRY; ORGANIC COMPOUNDS; PHENOLS; POLYACRYLATES; SODIUM DODECYL SULFATE; SODIUM SULFATE; SURFACE REACTIONS; VITAMINS;

CATECHINS; CONJUGATES; FISH OIL; LIPID OXIDATION; OVALBUMINS;

GRAFTING (CHEMICAL);

CATECHIN; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; FAT DROPLET; FISH OIL; FREE RADICAL; LIPID EMULSION; OVALBUMIN; EMULSION;

ALPHA HELIX; ARTICLE; BETA SHEET; CIRCULAR DICHROISM; CONTROLLED STUDY; COVALENT BOND; DIFFERENTIAL SCANNING CALORIMETRY; FLUORESCENCE SPECTROSCOPY; HYDROPHOBICITY; INFRARED SPECTROSCOPY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MOLECULAR STABILITY; OXIDATION; PARTICLE SIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONFORMATION; PROTEIN SECONDARY STRUCTURE; PROTEIN TERTIARY STRUCTURE; STEADY STATE; STORAGE; SURFACE PROPERTY; SYNTHESIS; VISCOSITY; CHEMISTRY; EMULSION; OXIDATION REDUCTION REACTION;

CATECHIN; EMULSIONS; FISH OILS; OVALBUMIN; OXIDATION-REDUCTION;

EID: 85028445990     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.08.055     Document Type: Article

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