http://scholars.ntou.edu.tw/handle/123456789/10280
標題: | Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions |
作者: | Yu-Ru Su Yi-Chin Tsai Chun-Hua Hsu An-Chong Chao Cheng-Wei Lin Min-Lang Tsai Fwu-Long Mi |
關鍵字: | grape seed proanthocyanidin;gelatin;colloidal complexes;fish oil;lipid oxidation |
公開日期: | 17-十一月-2015 |
出版社: | American Chemical Society |
卷: | 63 |
期: | 46 |
起(迄)頁: | 10200–10208 |
來源出版物: | Journal of Agricultural and Food Chemistry |
摘要: | The colloidal complexes composed of grape seed proanthocyanidin (GSP) and gelatin (GLT), as natural antioxidants to improve stability and inhibit lipid oxidation in menhaden fish oil emulsions, were evaluated. The interactions between GSP and GLT, and the chemical structures of GSP/GLT self-assembled colloidal complexes, were characterized by isothermal titration calorimetry (ITC), circular dichro... |
URI: | http://scholars.ntou.edu.tw/handle/123456789/10280 |
ISSN: | 0021-8561 |
DOI: | 10.1021/acs.jafc.5b04814 |
顯示於: | 食品科學系 |
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