Protein derived emulsifiers with antioxidant activity for stabilization of omega-3 emulsions

Role of ferritin as a lipid oxidation catalyst in muscle food

Eric A. Decker, Barbara Welch · Journal of Agricultural and Food Chemistry · 1990 · 1.2K citations

Agriculture, Biochemistry, Food Science +6

Enzymic hydrolysis of food proteins

Alec Williams · Food Chemistry · 1987 · 930 citations

Life Sciences, Biochemistry, Food Science +14

Conversion of α-linolenic acid to eicosapentaenoic, docosapentaenoic and docosahexaenoic acids in young women

Graham C. Burdge, Stephen A. Wootton · British Journal Of Nutrition · 2002 · 804 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot · Comprehensive Reviews in Food Science and Food Safety · 2014 · 557 citations

Agriculture, Food Science, Food Chemistry +16

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Grodji Albarin Gbogouri, Michel Linder, Jacques Fanni et al. · Journal of Food Science · 2004 · 469 citations

Agriculture, Biochemistry, Food Science +17