W/O Nano-Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

首页 > 成果 > 详情

认领

导出

Link by 万方学术期刊

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Liu, Lingyi;Jin, Zhou;Wang, Min;Shen, Wangyang;Zhu, Zhenzhou;...

通讯作者：

Liu, Lianliang

作者机构：

[Shen, Wangyang; Liu, Lingyi; Jin, Zhou; Zhu, Zhenzhou; Wang, Min; Wang, Zhan] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Shen, Wangyang; Liu, Lingyi; Zhu, Zhenzhou; Wang, Zhan] Wuhan Polytech Univ, Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan 430023, Hubei, Peoples R China.

[Liu, Lianliang] Ningbo Univ, Minist Educ, Key Lab Appl Marine Biotechnol, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China.

通讯机构：

[Liu, Lianliang] N

Ningbo Univ, Minist Educ, Key Lab Appl Marine Biotechnol, Sch Marine Sci, Ningbo 315211, Zhejiang, Peoples R China.

语种：

英文

关键词：

olive leaf phenolics;oxidative stability;Sacha Inchi oil;W/O nano-emulsions

期刊：

European Journal of Lipid Science and Technology

ISSN：

1438-7697

年：

2018

卷：

120

期：

页码：

1700471-

DOI：

10.1002/ejlt.201700471

基金类别：

Natural Science Foundation of Hubei ProvinceNatural Science Foundation of Hubei Province [2017CFB308]; National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31601476]

机构署名：

本校为第一机构

院系归属：

食品科学与工程学院

摘要：

Natural phenolic compounds have been drawn a wide attention to replace the synthesis antioxidants due to the food safety issues, while, natural phenolic compounds are usually polyhydroxy derivatives which exhibit hydrophilic capacity, limiting their applications directly in lipid systems. In this work, olive leaf phenolics (OLP) are extracted by ultrasound from five cultivars and the optimal cultivar is chosen to prepare W/O nano-emulsions of Sacha Inchi oil (SIO, containing more than 90% polyunsaturated fatty acids). The droplet size could reach 2.15 +/- 0.13 nm and remaines stable without ph...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

W/O Nano-Emulsions with Olive Leaf Phenolics Improved Oxidative Stability of Sacha Inchi Oil

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问