1Modulating interfacial structure and lipid digestion of natural Camellia oil body by roasting and boiling processes

作者： Chen C.; Pan Y.; Niu Y.; Peng D.; Huang W.; Shen W.; Jin W.; Huang Q.; SCIE（2023版） EI（2023版）

机构： School of Food Science and Engineering; Wuhan Polytechnic University; Hubei; Wuhan; 430023; China; Department of Food Science; Rutgers University; 65 Dudley Road; New Brunswick; NJ 08901; United States; Key Laboratory of Oilseeds Processing; Ministry of Agriculture; Oil Crops Research Institute; Chinese Academy of Agricultural Sciences;

来源：Food Chemistry

关键词： Calcination Cell proliferation Electrophoresis Hydrophobicity Oilseeds Phospholipids Proteins Stability Body surface Confocal Raman Interfacial composition Interfacial structures Lipid digestions Oil bodies Physical stability Roasting process Structure stability Surface hydrophobicity Zeta potential fat droplet linoleic acid lipid oleic acid phenylalanine phospholipid plant protein tocopherol tryptophan vegetable oil adsorption Article boiling (food) Camellia Camellia oleifera chemical structure confocal laser scanning microscopy controlled study differential scanning calorimetry digestion glycation heating hydrophobicity in vitro study intestine fluid ionic strength oil body oilseed particle size pH plant seed polyacrylamide gel electrophoresis protein analysis protein denaturation protein depletion protein structure Raman spectrometry roasting surface charge surface property thermostability transmission electron microscopy

年份：2023