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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Milk oligopeptide inhibition of (α)-tocopherol fortified linoleic acid oxidation

Haina Yuana School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Hangzhou, ZJ, ChinaORCID Iconhttps://orcid.org/0000-0002-7560-6387View further author information
ORCID Icon,
Jinyan Gonga School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Hangzhou, ZJ, ChinaView further author information
,
Kun Tangb Department of Endocrinology, The Affiliated Hospital of Guizhou Medical University, Guiyang, GZ, ChinaView further author information
,
Jinge Huangc Department of Biological Engineering, Utah State University, Logan, UT, USAView further author information
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Gongnian Xiaoa School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang Provincial Key Lab for Chem&Bio Processing Technology of Farm Produces, Hangzhou, ZJ, ChinaCorrespondence[email protected] [email protected]
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&
Jianmin Lvd Laboratory Animal Research Center, Zhejiang Chinese Medical University, Hangzhou, ZJ, ChinaView further author information
Pages 1576-1593 | Received 31 Mar 2019, Accepted 13 Aug 2019, Published online: 06 Sep 2019

Citations (6)

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Read on this site (1)

Zohreh Karami & Kiattisak Duangmal. (2023) Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges. Food Reviews International 39:9, pages 6537-6567.
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Articles from other publishers (5)

Yingfei Kong, Nianjie Feng, Yinggang Liang, Chen Zhou, Weiting Jiao, Jingyi Wang, Mengzhou Zhou & Qian Wu. (2023) Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products. Journal of Agricultural and Food Chemistry 71:32, pages 12311-12324.
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Pawandeep Kour & Aijaz Ahmad Dar. (2023) Effect of interfacially-engineered nanoemulsions of linoleic acid stabilized by mixed surfactant systems and curcumin on their physicochemical properties, induction times, and peroxidation stability. Journal of Molecular Liquids 384, pages 122243.
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Veda Prakash & Lipika Parida. (2023) Characterization and rheological behavior of vitamin E nanoemulsions prepared by phase inversion composition technique. Results in Engineering 18, pages 101175.
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Pawandeep Kour & Aijaz Ahmad Dar. (2023) Interfacially Modified Hybrid Nanoemulsion-Based Alginate Capsules: A Novel Food Grade System with Enhanced Oxidative Stability of Linoleic Acid with a Potential Antioxidant Property. ACS Food Science & Technology 3:5, pages 838-849.
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Joanna Tkaczewska. (2020) Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends in Food Science & Technology 106, pages 298-311.
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