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Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Protein oxidation in muscle foods: A review
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Covalent Modification of Emulsified β-Casein Resulting from Lipid Peroxidation
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Lipid oxidation: Biologic effects and antioxidants—A review
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Effect of droplet size on lipid oxidation rates of oil‐in‐water emulsions stabilized by protein
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Antioxidant Effects of Berry Phenolics Incorporated in Oil‐in‐Water Emulsions with Continuous Phase β‐Lactoglobulin
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Free radicals, oxidative stress, and antioxidants in human health and disease
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A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples
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Measurement of protein using bicinchoninic acid
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Gas chromatography and lipids: A practical guide
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[49] Determination of carbonyl content in oxidatively modified proteins
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Conformational changes of bovine serum albumin upon its adsorption in dodecane-in-water emulsions as revealed by front-face steady-state fluorescence
inferredcites →https://doi.org/10.1016/0891-5849(90)90024-dopenalex-snapshot
Membrane lipid oxidation
inferredcites →https://doi.org/10.1016/0924-2244(96)81302-1openalex-snapshot
Lipid oxidation in food emulsions
inferredcites →https://doi.org/10.1016/j.foodchem.2007.01.072openalex-snapshot
Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.foodchem.2010.11.170openalex-snapshot
Interaction between whey proteins and lipids during light-induced oxidation
inferredcites →https://doi.org/10.1016/j.foodchem.2011.09.137openalex-snapshot
Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions
inferredcites →https://doi.org/10.1016/j.freeradbiomed.2008.11.008openalex-snapshot
The wanderings of a free radical
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Lipid peroxidation: Physiological levels and dual biological effects
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Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution
inferredcites →https://doi.org/10.1016/j.idairyj.2009.09.001openalex-snapshot
Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.jcis.2010.11.055openalex-snapshot
Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions
inferredcites →https://doi.org/10.1016/j.meatsci.2008.06.004openalex-snapshot
Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions
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Protein carbonyls in meat systems: A review
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Generation and propagation of radical reactions on proteins
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Covalent adduction of nucleophilic amino acids by 4-hydroxynonenal and 4-oxononenal
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Protein damage and degradation by oxygen radicals. II. Modification of amino acids.
inferredcites →https://doi.org/10.1016/s0531-5565(01)00135-8openalex-snapshot
Oxidative modification of proteins during aging
inferredcites →https://doi.org/10.1016/s0891-5849(02)00785-2openalex-snapshot
Reaction between protein radicals and other biomolecules
inferredcites →https://doi.org/10.1016/s0924-2244(02)00257-1openalex-snapshot
Protein–protein crosslinking in food: methods, consequences, applications
inferredcites →https://doi.org/10.1021/cr040077wopenalex-snapshot
What Is Responsible for the Initiating Chemistry of Iron-Mediated Lipid Peroxidation: An Update
inferredcites →https://doi.org/10.1021/jf001170yopenalex-snapshot
Interface Characterization and Aging of Bovine Serum Albumin Stabilized Oil-in-Water Emulsions As Revealed by Front-Surface Fluorescence
inferredcites →https://doi.org/10.1021/jf0102719openalex-snapshot
Inhibition of Proteolysis in Oxidized Lipid-Damaged Proteins
inferredcites →https://doi.org/10.1021/jf0255376openalex-snapshot
Methyl Linoleate Oxidation in the Presence of Bovine Serum Albumin
inferredcites →https://doi.org/10.1021/jf035346iopenalex-snapshot
Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/jf0486951openalex-snapshot
Oxidative Stability of Bovine Serum Albumin- and Sodium Caseinate-Stabilized Emulsions Depends on Metal Availability
inferredcites →https://doi.org/10.1021/jf051143dopenalex-snapshot
Application of Fluorescence Spectroscopy in the Evaluation of Light-Induced Oxidation in Cheese
inferredcites →https://doi.org/10.1021/jf0521698openalex-snapshot
Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions
inferredcites →https://doi.org/10.1021/jf070252kopenalex-snapshot
Effect of Oxidation on In Vitro Digestibility of Skeletal Muscle Myofibrillar Proteins
inferredcites →https://doi.org/10.1021/jf1037807openalex-snapshot
Hypochlorous and Peracetic Acid Induced Oxidation of Dairy Proteins
inferredcites →https://doi.org/10.1021/jf200086nopenalex-snapshot
Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation
inferredcites →https://doi.org/10.1021/jf200277ropenalex-snapshot
Dityrosine, 3,4-Dihydroxyphenylalanine (DOPA), and Radical Formation from Tyrosine Residues on Milk Proteins with Globular and Flexible Structures as a Result of Riboflavin-Mediated Photo-oxidation
inferredcites →https://doi.org/10.1021/jf60198a046openalex-snapshot
Interaction of peroxidizing methyl linoleate with some proteins and amino acids
inferredcites →https://doi.org/10.1021/jf60222a034openalex-snapshot
Lipid hydroperoxide reactivity with proteins and amino acids: a review
inferredcites →https://doi.org/10.1021/jf803449topenalex-snapshot
Characterization of Major Radical Scavenger Species in Bovine Milk through Size Exclusion Chromatography and Functional Assays
inferredcites →https://doi.org/10.1038/sj.emboj.7600599openalex-snapshot
Role of oxidative carbonylation in protein quality control and senescence
inferredcites →https://doi.org/10.1051/dst/2009053openalex-snapshot
Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion
inferredcites →https://doi.org/10.1051/dst/2010019openalex-snapshot
Light-induced protein and lipid oxidation in cheese: Dependence on fat content and packaging conditions
inferredcites →https://doi.org/10.1073/pnas.97.2.611openalex-snapshot
Modifications of proteins by polyunsaturated fatty acid peroxidation products
inferredcites →https://doi.org/10.1080/10408390701425615openalex-snapshot
Antioxidant Activity of Proteins and Peptides
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Impact of Storage Condition on the Protein-Lipid Co-Oxidation in Whey Protein-Based Functional Nutritional Emulsions
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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions
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Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil–water interface
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Influence of Oxidized Oils on Digestibility of Caseins in O/W Emulsions
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Storage Stability of β‐Carotene in Model Beverage Emulsions: Implication of Interfacial Thickness
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The Role of the Interfacial Layer and Emulsifying Proteins in the Oxidation in Oil-in-Water Emulsions
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Plant-based proteins: A review of factors modifying the protein structure and affecting emulsifying properties
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Differences in storage stability of cow's milk-based and goat's milk-based infant formulas
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Faba bean protein: A promising plant-based emulsifier for improving physical and oxidative stabilities of oil-in-water emulsions
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Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins
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Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting
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Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions
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Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions
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Emulsions co-stabilized by soy protein nanoparticles and tea saponin: Physical stability, rheological properties, oxidative stability, and lipid digestion
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Unravelling mechanisms of protein and lipid oxidation in mayonnaise at multiple length scales
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Comparison of the Effect of Various Sources of Saturated Fatty Acids on Infant Follow-On Formulas Oxidative Stability and Nutritional Profile
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Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
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Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil body
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.150301openalex-snapshot
Whey protein-gallic acid-pectin covalent conjugates improved emulsion stability and bioaccessibility of β-carotene
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Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants
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Impact of heating treatments on physical stability and lipid-protein co-oxidation in oil-in-water emulsion prepared with soy protein isolates
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Microfluidic investigation of the coalescence susceptibility of pea protein-stabilised emulsions: Effect of protein oxidation level
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Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
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An optimized approach to recovering O/W interfacial myofibrillar protein: Emphasizing on interface-induced structural changes
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Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
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Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
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Lipid oxidation-derived modifications: Interfacial redistribution and structural rearrangement of proteins in an artificial oil body system
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Aqueous fractionation yields chemically stable lupin protein isolates
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Influence of anionic dietary fibers (xanthan gum and pectin) on oxidative stability and lipid digestibility of wheat protein-stabilized fish oil-in-water emulsion
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A unifying approach to lipid oxidation in emulsions: Modelling and experimental validation
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Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions
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Carob seed protein hydrolysates combined with pectin protect microencapsulated linseed oil against oxidative degradation while maintaining in vitro lipolysis
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STRATEGIES TO INCREASE LIPID OXIDATIVE STABILITY OF A LOW MOISTURE CRACKER SYSTEM
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