文献类型： 外文期刊
第一作者： Wang, Xintian
作者： Wang, Xintian;Deng, Qianchun;Chen, Hongjian;Xu, Yingying
作者机构：
关键词： Walnut oil; Emulsions; Lipid oxidation; Phospholipid; Micro; structures
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 464 卷
页码：
收录情况： SCI
摘要： The instability of emulsions depended on participation of many physical structures in the emulsion. The walnut oil emulsion stabilized by sunflower phospholipid was used to study the potential relationship between the micro-structures in aqueous phase and the overall physicochemical stability of the emulsion. The vesicles and micro- structures (<70 nm, containing trace amounts of triglycerides) was observed by Cryo-TEM in the aqueous phase of emulsions. The content of triglycerides decreased gradually with the instability of the emulsion. The increase of phospholipid concentration inhibited the formation of lipid hydroperoxides (LOOH). However, the degradation of LOOH occurred preferentially in the aqueous micro- structures of high concentrations of phospholipids emulsions. These micro- structures did not affect the distribution of LOOH in the initial emulsion, but affected the distribution of malondialdehyde (MDA). This study provided insights into understanding the oxidative stability of emulsions - highlighting the role of micro- structures in the aqueous phase.
分类号：
- 相关文献
作者其他论文 更多>>
-
Flaxseed protein isolates-stabilized oil-water interface: Role of globulin and albumin
作者：Yang, Jing;Shao, Jiaqi;Peng, Dengfeng;Deng, Qianchun;Yang, Jing;Shao, Jiaqi;Peng, Dengfeng;Deng, Qianchun;Yang, Jing;Li, Dapeng;Duan, Yuqing;Zhang, Haihui;Ashokkumar, Muthupandian
关键词：Flaxseed protein fractions; Structure properties; Interfacial behavior; Oil-water interface
-
A promising perspective to boost the utilizability of oil bodies: Moderate regulation and modification of interface
作者：Zhang, Shan;Zheng, Ruofan;Yu, Xiao;Chen, Yashu;Deng, Qianchun;Mcclements, David Julian;Yu, Xiao;Zhang, Shan;Sun, Zhida;Xie, Bijun
关键词：gastrointestinal tract; interfacial structure; oil body; physicochemical stability
-
Chemical and physical characterization, stability and antioxidant activity of avicularin/(2-hydroxypropyl)-p-cyclodextrin inclusion complex
作者：Zhu, Xiaoai;Xi, Jun;Liu, Kunlun;Zhu, Xiaoai;Cao, Yong;Feng, Konglong;Zhu, Xiaoai;Deng, Qianchun;Xiang, Xia;Gao, Zili;Xiao, Hang
关键词：Avicularin; (2-Hydroxypropyl)-p-cyclodextrin; Molecular docking; Antioxidant ability
-
Secoisolariciresinol Diglucoside with Antioxidant Capacity from Flaxseed: A Study on Microwave-Assisted Germination Optimization
作者：Hu, Jinling;Zhang, Qingyi;Li, Yaning;Zhang, Qiqi;Jia, Caihua;Tang, Cuie;Jia, Caihua;Huang, Fenghong;Deng, Qianchun
关键词：lignan; flaxseed; microwave; germination; antioxidant activity
-
Dietary polyunsaturated fatty acid and risk of gout: a cohort study integrating genetic predisposition and metabolomics
作者：Chen, Li;Chen, Yashu;Xiang, Xia;Deng, Qianchun;Tan, Tianqi;Wu, Qi;Cui, Feipeng;Chen, Huimin;Shan, Zhilei;Tang, Yuhan;Wu, Qi;Cui, Feipeng;Chen, Huimin;Shan, Zhilei;Tang, Yuhan;Zhao, Ying
关键词：Polyunsaturated fatty acid; Gout; Alpha-linolenic acid; Metabolomics; Genetic predisposition
-
Effect of three pectin fractions from muskmelon on the formation of volatile sulfur compounds produced from methionine-sugars Maillard reaction
作者：Pan, Xin;Bi, Shuang;Xu, Yingying;Cai, Yanpei;Lao, Fei;Wu, Jihong;Bi, Shuang;Ai, Jingya;Dong, Wenjiang
关键词：Muskmelon pectin; Volatile sulfur compounds; Maillard reaction; Pathway; Dicarbonyl compounds
-
Flax lignans regulate the conversion of α-linolenic acid into n-3 LCPUFAs in mice ingesting sunflower phospholipid-stabilized nanoemulsions
作者：Wang, Lei;Yu, Xiao;Cheng, Chen;Xu, Jiqu;Xiang, Xia;Deng, Qianchun;Yu, Xiao;Tang, Xiaoqiao
关键词：Flax lignans; Nanoemulsions;
alpha -Linolenic acid; Metabolic conversion;n -3 Long-chain polyunsaturated fatty acids
