Zobrazeno 1 - 10
of 24
pro vyhledávání: '"D. Julian McClements"'
Publikováno v:
Food chemistry. 339
In this study, lipid oxidation evaluation methods were compared for a krill-oil-in-water emulsion system. With this aim, thiocyanate and DPPP (diphenyl-1-pyrenylphosphine) fluorescence methods were comparatively examined to determine primary oxidatio
Publikováno v:
Food Chemistry. 213:457-461
The influence of particle size and optical properties on the stability of fish oil-in-water emulsions to riboflavin-induced oxidation by blending different combinations of small (d=44nm) and large (d=216nm) lipid droplets was examined. Emulsion turbi
Publikováno v:
Food Chemistry. 202:451-457
The nematode Caenorhabditis elegans is a powerful tool for studying food bioactives on specific biochemical pathways. However, many food bioactives are highly hydrophobic with extremely low water-solubilities, thereby making them difficult to study u
Publikováno v:
Food Chemistry. 199:862-869
The impact of iron compounds with different solubilities on lipid oxidation was studied in the presence and absence of association colloids. Iron (III) sulfate only accelerated lipid oxidation in the presence of association colloids while iron (III)
Publikováno v:
Food Chemistry. 197:1130-1135
Lipid oxidation in oil-in-water (O/W) emulsions is an important factor determining the shelf life of food products. Salts are often present in many types of emulsion based food products. However, there is limited information on influence of salts on
Publikováno v:
Food Chemistry. 315:126225
Flow cytometry was used to determine if lipid oxidation products could transfer between individual emulsion droplets. Medium chain triacyclglycerol oil-in-water emulsions containing an oxidizable fluorescent dye, BODIPY665/676, was blended with a soy
Autor:
Kee-Hong Kim, Ou Wang, Jonathan C. Kershaw, Yiren Yue, Yeonhwa Park, Peiyi Shen, D. Julian McClements
Publikováno v:
Food chemistry. 249
Conjugated linoleic acid (CLA) has been reported to reduce fat storage in cell culture and animal models. In the current study, the effects of CLA on the fat accumulation, activities, and proteomics were investigated using Caenorhabditis elegans. 100
Publikováno v:
Food Chemistry. 139:1098-1104
The influence of whey protein isolate (WPI)-beet pectin conjugates formed by dry-heating on the oxidative stability of β-carotene in O/W emulsions was studied. It was mainly focused on the influence of pH, metal chelator, free radical scavenger and
Publikováno v:
Food Chemistry. 125:1-12
In vitro digestion models are widely used to study the structural changes, digestibility, and release of food components under simulated gastrointestinal conditions. However, the results of in vitro digestion models are often different to those found
Publikováno v:
Critical Reviews in Food Science and Nutrition. 50:515-532
In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced incidence of a number of cancers, reduced risk of cardiovascular disease, and improved eye