http://scholars.ntou.edu.tw/handle/123456789/10280
Title: | Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions |
Authors: | Yu-Ru Su Yi-Chin Tsai Chun-Hua Hsu An-Chong Chao Cheng-Wei Lin Min-Lang Tsai Fwu-Long Mi |
Keywords: | grape seed proanthocyanidin;gelatin;colloidal complexes;fish oil;lipid oxidation |
Issue Date: | 17-Nov-2015 |
Publisher: | American Chemical Society |
Journal Volume: | 63 |
Journal Issue: | 46 |
Start page/Pages: | 10200–10208 |
Source: | Journal of Agricultural and Food Chemistry |
Abstract: | 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 |
Appears in Collections: | 食品科學系 |
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