Outputs (2)

Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings (2010)
Journal Article
Chen, B., McClements, D. J., Gray, D. A., & Decker, E. A. (2010). Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings. Journal of Agricultural and Food Chemistry, 58(16), 9259-9265. https://doi.org/10.1021/jf102082u

Soybean oil bodies are naturally coated by a layer of phospholipids and oleosin proteins, which protect them from in vivo environmental stresses. When oil bodies are incorporated into food products, they encounter new environmental stresses such as c... Read More about Stabilization of soybean oil bodies by enzyme (Laccase) cross-linking of adsorbed beet pectin coatings.

Oxidative stability of Echium plantagineum seed oil bodies (2010)
Journal Article
Gray, D. A., Payne, G., McClements, D. J., Decker, E. A., & Lad, M. (2010). Oxidative stability of Echium plantagineum seed oil bodies. European Journal of Lipid Science and Technology, 112(7), 741-749. https://doi.org/10.1002/ejlt.200900280

Echium plantagineum seed contains a highly polyunsaturated oil (approximately 14% linoleic acid, 10% γ-linolenic acid, 33% α-linolenic acid and 14% stearidonic acid); almost half of the fatty acids are omega-3 fatty acids, so there is an interest in... Read More about Oxidative stability of Echium plantagineum seed oil bodies.