Concepedia

Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions

Yi Liao, Yufan Sun, Xinhui Peng, Baokun Qi, Yang Li

Food Hydrocolloids · 2022 · 47 citations · 87 references

References

87

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

Nalur C. Shantha, Eric A. Decker · Journal of AOAC International · 1994 · 1.5K citations

Agriculture, Biochemistry, Food Science +17

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

Agriculture, Chemical Engineering, Food Science +17

Oil Bodies and Oleosins in Seeds

Anthony H. C. Huang · Annual Review of Plant Physiology and Plant Molecular Biology · 1992 · 734 citations

Life Sciences, Plant Biology, Plant Sciences +17

Nature of Polyphenol−Protein Interactions

Karl J. Siebert, Nataliia V. Troukhanova, P. Y. Lynn · Journal of Agricultural and Food Chemistry · 1996 · 671 citations

Life Sciences, Biochemistry, Chemistry +13