Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein: Effects of EGCG conjugation and interfacial cross-linking

Food Chemistry

Volumn 265, Issue , 2018, Pages 200-207

  Fan, Yuting ^a   Liu, Yuexiang ^a   Gao, Luyu ^a   Zhang, Yuzhu ^b   Yi, Jiang ^a  

^a SHENZHEN UNIVERSITY   (China)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Cross linking; Digestion; EGCG; Emulsion; Menhaden oil; Whey protein

Indexed keywords

EMULSIFICATION; EMULSIONS; ENZYMES; PARTICLE SIZE; SLUDGE DIGESTION; THALLIUM ALLOYS;

ANTI-OXIDANT ACTIVITIES; EGCG; IN-VITRO DIGESTIONS; MENHADEN OIL; OXIDATIVE STABILITY; PARTICLE DIAMETERS; PHYSICAL STABILITY; WHEY PROTEINS;

CHEMICAL STABILITY;

EPIGALLOCATECHIN GALLATE; FATTY ACID DERIVATIVE; GENIPIN; HYDROPEROXIDE; MENHADEN OIL; PHENOL DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WHEY PROTEIN;

ABTS RADICAL SCAVENGING ASSAY; ARTICLE; CIRCULAR DICHROISM; COMPARATIVE STUDY; CONJUGATION; CONTROLLED STUDY; CROSS LINKING; ELECTROSPRAY MASS SPECTROMETRY; EMULSION; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROGEN BOND; HYDROPHOBICITY; IN VITRO STUDY; LIPID OXIDATION; LIPOLYSIS; MOLECULAR STABILITY; MOLECULAR WEIGHT; ORAC ASSAY; PARTICLE SIZE; POLYACRYLAMIDE GEL ELECTROPHORESIS; SURFACE CHARGE; SYNTHESIS; ULTRAVIOLET RADIATION; ZETA POTENTIAL;

EID: 85047636741     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.05.098     Document Type: Article

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