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Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Dimensions of the Adsorbed Layers in Oil-in-Water Emulsions Stabilized by Caseins
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The sizes and conformations of the proteins in adsorbed layers of individual caseins on latices and in oil-in-water emulsions
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Modification of the properties of gelatin from skins of Baltic cod (Gadus morhua) with transglutaminase
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PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT
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Influence of transglutaminase treatment on the thermoreversible gelation of gelatin
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Emulsifying Properties of Milk Proteins Cross-linked with Microbial Transglutaminase
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Ability of Lipid Hydroperoxides To Partition into Surfactant Micelles and Alter Lipid Oxidation Rates in Emulsions
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Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/jf9609789openalex-snapshot
Cross-Linking of Milk Proteins with Transglutaminase at the Oil−Water Interface
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Iron-Accelerated Cumene Hydroperoxide Decomposition in Hexadecane and Trilaurin Emulsions
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Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids
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Some Characteristics of the Enzymic Lipid Peroxidation System in the Microsomal Fraction of Flounder Skeletal Muscle
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Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
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A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
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An introduction to food colloids
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Analysis of lipid–protein interactive oxidation and underlying pathways in aquatic products via multi-omics and machine learning: a case study of air-dried hairtail
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Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage
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Design of interfacial films to control lipid oxidation in oil-in-water emulsions
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Microstructure and long-term stability of spray dried emulsions with ultra-high oil content
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Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets
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Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion
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Transglutaminase-induced crosslinking of sodium caseinate stabilized oil droplets in oil-in-water emulsions
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Use of microbial transglutaminase and sodium alginate in the preparation of restructured fish models using cold gelation: Effect of frozen storage
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Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction
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Accessibility of transglutaminase to induce protein crosslinking in gelled food matrices - Influence of network structure
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Oxidative stability of DHA in β-lactoglobulin/oleic acid-modified chitosan oligosaccharide nanoparticles during storage in skim milk
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