Development of Pickering Emulsions Stabilized by Gliadin/Proanthocyanidins Hybrid Particles (GPHPs) and the Fate of Lipid Oxidation and Digestion

Journal of Agricultural and Food Chemistry

Volumn 66, Issue 6, 2018, Pages 1461-1471

  Zhou, Fu Zhen ^a   Yan, Li ^a   Yin, Shou Wei ^a   Tang, Chuan He ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

gliadin proanthocyanidins interaction; lipid digestion; lipid oxidation; Pickering emulsions

Indexed keywords

ANTIOXIDANTS; BINDING ENERGY; DROPS; EMULSIFICATION; FATTY ACIDS; FLAVONOIDS;

GLIADIN/PROANTHOCYANIDINS INTERACTION; INTERFACIAL ADSORPTION; INTERFACIAL ARCHITECTURE; INTERFACIAL MEMBRANES; LIPID DIGESTIONS; LIPID OXIDATION; PICKERING EMULSIONS; THREE DIMENSIONAL NETWORK STRUCTURE;

OXIDATION;

GLIADIN; LIPID; PROANTHOCYANIDIN;

BIOLOGICAL MODEL; CHEMISTRY; DIGESTION; EMULSION; GASTROINTESTINAL TRACT; HUMAN; KINETICS; LIPID METABOLISM; METABOLISM; OXIDATION REDUCTION REACTION; PARTICLE SIZE;

DIGESTION; EMULSIONS; GASTROINTESTINAL TRACT; GLIADIN; HUMANS; KINETICS; LIPID METABOLISM; LIPIDS; MODELS, BIOLOGICAL; OXIDATION-REDUCTION; PARTICLE SIZE; PROANTHOCYANIDINS;

EID: 85042000281     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.7b05261     Document Type: Article

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