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Establishment of Oyster Water-Soluble Protein-Egcg-Linseed Oil Emulsion System and its Oxidation Stability During Storage and in Vitro Gastrointestinal Digestion

https://doi.org/10.2139/ssrn.4828385
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Nature of hydroxycinnamate-protein interactions
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Characterization of oyster water-soluble protein-EGCG conjugate and its antioxidant effects on linolic acid in emulsion system
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Influence of fatty acid composition on chemical changes in blends of sunflower oils during thermoxidation and frying
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Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage
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Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
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Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
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Development of protein-polyphenol particles to stabilize high internal phase Pickering emulsions by polyphenols' structure
inferredcites →https://doi.org/10.1016/j.foodhyd.2010.05.011openalex-snapshot
Emulsifying properties of sweet potato protein: Effect of protein concentration and oil volume fraction
inferredcites →https://doi.org/10.1016/j.foodhyd.2014.05.011openalex-snapshot
The effect of ultrasound treatment on the structural, physical and emulsifying properties of dairy proteins
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A novel pickering emulsion produced using soy protein-anthocyanin complex nanoparticles
inferredcites →https://doi.org/10.1016/j.foodres.2017.02.003openalex-snapshot
Influence of salt on lipid oxidation in meat and seafood products: A review
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Covalent conjugates of anthocyanins to soy protein: Unravelling their structure features and in vitro gastrointestinal digestion fate
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Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
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Protein carbonyls in meat systems: A review
inferredcites →https://doi.org/10.1016/j.tifs.2011.09.006openalex-snapshot
Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
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Behavior of Malondialdehyde and Its Whey Protein Adducts duringIn VitroSimulated Gastrointestinal Digestion
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Dual Role (Anti- and Pro-oxidant) of Gallic Acid in Mediating Myofibrillar Protein Gelation and Gel in Vitro Digestion
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Synthesis of Antioxidant Polymers by Grafting of Gallic Acid and Catechin on Gelatin
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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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Effect of Polyphenols on Oxymyoglobin Oxidation: Prooxidant Activity of Polyphenols in Vitro and Inhibition by Amino Acids
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Bioaccessibility and cellular uptake of β-carotene in emulsion-based delivery systems using scallop ( Patinopecten yessoensis ) gonad protein isolates: effects of carrier oil
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Fabrication of surface-active antioxidant biopolymers by using a grafted scallop ( Patinopecten yessoensis ) gonad protein isolate–epigallocatechin gallate (EGCG) conjugate: improving the stability of tuna oil-loaded emulsions
inferredcites →https://doi.org/10.1046/j.1365-2710.2001.00334.xopenalex-snapshot
Plasma malondialdehyde (MDA) levels in breast and lung cancer patients
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Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization
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Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour
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A Microstructural Study of the O/W Primary Emulsion on the Formation of Oil-in-Water-in-Oil Multiple Emulsion
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Properties and Stability of Perilla Seed Protein-Stabilized Oil-in-Water Emulsions: Influence of Protein Concentration, pH, NaCl Concentration and Thermal Treatment

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inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.113371openalex-snapshot
High internal phase pickering emulsions stabilized by soy protein isolate/fucoidan/EGCG complexes: Limonin delivery and digestive behavior
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