Concepedia

Enhanced fish oil-in-water emulsions enabled by rapeseed lecithins obtained under different processing conditions

Jingbo Li, Jacob Nedergaard Pedersen, Sampson Anankanbil, Zheng Guo

Food Chemistry · 2018 · 28 citations · 36 references

DOI

Concepts

References

36

Characterization of the Total Free Radical Scavenger Capacity of Vegetable Oils and Oil Fractions Using 2,2-Diphenyl-1-picrylhydrazyl Radical

Juan Carlos Espı́n, Cristina Soler‐Rivas, Harry J. Wichers · Journal of Agricultural and Food Chemistry · 2000 · 693 citations

, , +16

Health benefits and potential risks related to consumption of fish or fish oil

Kirpal S. Sidhu · Regulatory Toxicology and Pharmacology · 2003 · 550 citations

, , +7

Polyphenol tannic acid inhibits hydroxyl radical formation from Fenton reaction by complexing ferrous ions1This study is dedicated to the memory of Botany Professor Luiz F.G. Labouriau (1921–1996).1

George K.B. Lopes, Herbert M. Schulman, Marcelo Hermes‐Lima · Biochimica et Biophysica Acta (BBA) - General Subjects · 1999 · 475 citations

, , +9

Update on vegetable lecithin and phospholipid technologies

Willem van Nieuwenhuyzen, Mabel C. Tomás · European Journal of Lipid Science and Technology · 2008 · 292 citations

, , +17

Fish oil encapsulation with chitosan using ultrasonic atomizer

Wanwimol Klaypradit, Yao‐Wen Huang · LWT · 2007 · 269 citations

, , +14