Role of physical structures in bulk oils on lipid oxidation (Q34622122)

3 August 2017

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title

Role of physical structures in bulk oils on lipid oxidation (English)

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3 August 2017

Ryan J Elias

2

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Eric Decker

object named as

Eric A Decker

series ordinal

4

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David Julian McClements

1 reference

ORCID Public Data File 2021

Wilailuk Chaiyasit

series ordinal

1

object named as

Wilailuk Chaiyasit

1 reference

3 August 2017

D Julian McClements

3

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3 August 2017

publication date

1 January 2007

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Critical Reviews in Food Science and Nutrition

3 August 2017

published in

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3 August 2017

volume

47

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3 August 2017

issue

3

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3 August 2017

page(s)

299-317

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The pecking order of free radicals and antioxidants: lipid peroxidation, alpha-tocopherol, and ascorbate

3 August 2017

cites work

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Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions

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Determination of the diglyceride content in greek virgin olive oils and some commercial olive oils by employing (31)P NMR spectroscopy

21 January 2018

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Free radicals and antioxidants in food and in vivo: what they do and how they work

21 January 2018

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Spreads enriched with three different levels of vegetable oil sterols and the degree of cholesterol lowering in normocholesterolaemic and mildly hypercholesterolaemic subjects.

21 January 2018

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Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate

21 January 2018

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Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions

21 January 2018

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Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions

21 January 2018

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Effects of alpha-, gamma-, and delta-tocopherols on the autoxidation of purified rapeseed oil triacylglycerols in a system containing low oxygen

21 January 2018

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Initiation of lipid peroxidation in biological systems

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Quenching of singlet oxygen by human plasma

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Influence of processing on sterols of edible vegetable oils

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Routes of formation and toxic consequences of lipid oxidation products in foods

21 January 2018

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Green tea polyphenols inhibit oxidant-induced DNA strand breakage in cultured lung cells

21 January 2018

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Dietary phytosterols: A review of metabolism, benefits and side effects

21 January 2018

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Kinetic study of the quenching reaction of singlet oxygen by tea catechins in ethanol solution

21 January 2018

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Effect of tocotrienols on the growth of a human breast cancer cell line in culture

21 January 2018

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Peroxyl radical scavenging by a series of coumarins

21 January 2018

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Caseins and casein hydrolysates. 2. Antioxidative properties and relevance to lipoxygenase inhibition.

21 January 2018

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Qualitative and quantitative comparison of the cytotoxic and apoptotic potential of phytosterol oxidation products with their corresponding cholesterol oxidation products

21 January 2018

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Grape and grape seed extract capacities at protecting LDL against oxidation generated by Cu2+, AAPH or SIN-1 and at decreasing superoxide THP-1 cell production. A comparison to other extracts or compounds

21 January 2018

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21 January 2018

Phenolic antioxidants

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Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions

21 January 2018

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Mechanisms of the antioxidant activity of a high molecular weight fraction of whey

21 January 2018

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Why drinking green tea could prevent cancer

21 January 2018

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10.1080/10408390600754248

21 January 2018

Identifiers

DOI

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3 August 2017

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