Concepedia

Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: Gliadin, caseinate, and whey protein

Chaoying Qiu, Mouming Zhao, Eric A. Decker, David Julian McClements

Food Chemistry · 2014 · 168 citations · 35 references

DOI

Concepts

References

35

Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems

David Julian McClements, Eric A. Decker · Journal of Food Science · 2000 · 1.3K citations

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FLUORESCENCE AND THE LOCATION OF TRYPTOPHAN RESIDUES IN PROTEIN MOLECULES

Edward A. Burstein, N S Vedenkina, M N Ivkova · Photochemistry and Photobiology · 1973 · 1.2K citations

, , +17

Food protein-based materials as nutraceutical delivery systems

Lingyun Chen, Gabriel Remondetto, Muriel Subirade · Trends in Food Science & Technology · 2006 · 1.1K citations

, , +14

Mechanisms of lipid oxidation in food dispersions

Thaddao Waraho, David Julian McClements, Eric A. Decker · Trends in Food Science & Technology · 2010 · 599 citations

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Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

Laura Salvia‐Trujillo, Cheng Qian, Olga Martı́n-Belloso et al. · Food Chemistry · 2013 · 590 citations

, , +16