Milk protein-iron complexes: Inhibition of lipid oxidation in an emulsion
Dairy Sci. Technol., 90 1 (2010) 87-98
Published online: 2009-12-17
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Strategies for the ‘protection’ of fortifying nutrients in dairy-based powders: a critical review based on mechanisms behind chemical instability
Paul AndrewesInternational Dairy Journal 172 106434 (2026)
https://doi.org/10.1016/j.idairyj.2025.106434
Preparation of whey protein isolate-iron-curcumin ternary composite nanoparticles and investigation of formation mechanism
Xuan Ding, Xing Chen, Liyuan Zheng and Chunyu XiLWT 191 115710 (2024)
https://doi.org/10.1016/j.lwt.2023.115710
Lipid oxidation in emulsions: New insights from the past two decades
Marie Hennebelle, Pierre Villeneuve, Erwann Durand, Jérôme Lecomte, John van Duynhoven, Anne Meynier, Betül Yesiltas, Charlotte Jacobsen and Claire Berton-CarabinProgress in Lipid Research 94 101275 (2024)
https://doi.org/10.1016/j.plipres.2024.101275
Effect of milk fat and its main fatty acids on oxidation and glycation level of milk
Xin Zhao, Haixia Yan, Jiarong Cao, Bo Ye, Yingbo Zhao and Ling LiuJournal of Food Science and Technology 60 (2) 720 (2023)
https://doi.org/10.1007/s13197-022-05658-z
Formulations with microencapsulated Fe–peptides improve in vitro bioaccessibility and bioavailability
Bruna Gaigher, Emanueli do Nascimento da Silva, Vitor Lacerda Sanches, Raquel Fernanda Milani, Fabiana Galland, Solange Cadore, Mariana Grancieri and Maria Teresa Bertoldo PachecoCurrent Research in Food Science 5 687 (2022)
https://doi.org/10.1016/j.crfs.2022.03.007
Food-based iron delivery systems: A review
Zahra Kazemi-Taskooh and Mehdi VaridiTrends in Food Science & Technology 116 75 (2021)
https://doi.org/10.1016/j.tifs.2021.07.005
Evaluations of protein-metal association in nutritional products
Paul W. Johns, Deborah C. Strozier, Ronald J. McKenna, Jonny Veldhuis, Luke E. Weber and Joseph J. ThompsonInternational Dairy Journal 114 104912 (2021)
https://doi.org/10.1016/j.idairyj.2020.104912
Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals
Maria Elisa Caetano-Silva, Flavia Maria Netto, Maria Teresa Bertoldo-Pacheco, Amparo Alegría and Antonio CillaCritical Reviews in Food Science and Nutrition 61 (9) 1470 (2021)
https://doi.org/10.1080/10408398.2020.1761770
467 (2020)
https://doi.org/10.1016/B978-0-12-815251-5.00012-8
Impact of Phytic Acid on the Physical and Oxidative Stability of Protein-Stabilized Oil-in-Water Emulsions
Yaqiong Pei, Qianchun Deng, David Julian McClements, Jing Li and Bin LiFood Biophysics 15 (4) 433 (2020)
https://doi.org/10.1007/s11483-020-09641-z
Whey protein-iron or zinc complexation decreases pro-oxidant activity of iron and increases iron and zinc bioavailability
B.G. Shilpashree, Sumit Arora, Suman Kapila and Vivek SharmaLWT 126 109287 (2020)
https://doi.org/10.1016/j.lwt.2020.109287
537 (2020)
https://doi.org/10.1016/B978-0-12-815251-5.00014-1
Droplet-Stabilized Oil-in-Water Emulsions Protect Unsaturated Lipids from Oxidation
Sewuese S. Okubanjo, Simon M. Loveday, Aiqian Ye, Peter J. Wilde and Harjinder SinghJournal of Agricultural and Food Chemistry 67 (9) 2626 (2019)
https://doi.org/10.1021/acs.jafc.8b02871
Iron bioavailability of a casein-based iron fortificant compared with that of ferrous sulfate in whole milk: a randomized trial with a crossover design in adult women
Sharon J Henare, Nadia Nur Singh, Ashling M Ellis, Paul J Moughan, Abby K Thompson and Thomas WalczykThe American Journal of Clinical Nutrition 110 (6) 1362 (2019)
https://doi.org/10.1093/ajcn/nqz237
Optimization of spray-drying conditions for the preparation of whey protein concentrate–iron complex using response surface methodology
Indrajeet Singh Banjare, Kamal Gandhi, Khushbu Sao and Rajan SharmaInternational Journal of Food Properties 22 (1) 1411 (2019)
https://doi.org/10.1080/10942912.2019.1651735
Effect of succinylation on mineral binding ability of whey proteins and its effect on physicochemical characteristics of proteins
B. G. Shilpashree and Sumit AroraJournal of Food Measurement and Characterization 12 (4) 2324 (2018)
https://doi.org/10.1007/s11694-018-9849-6
Whey Peptide–Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts
Maria Elisa Caetano-Silva, Lilian Regina Barros Mariutti, Neura Bragagnolo, Maria Teresa Bertoldo-Pacheco and Flavia Maria NettoJournal of Agricultural and Food Chemistry 66 (8) 1981 (2018)
https://doi.org/10.1021/acs.jafc.7b04873
Evaluation of in vitro iron bioavailability in free form and as whey peptide-iron complexes
Maria Elisa Caetano-Silva, Antonio Cilla, Maria Teresa Bertoldo-Pacheco, Flavia Maria Netto and Amparo AlegríaJournal of Food Composition and Analysis 68 95 (2018)
https://doi.org/10.1016/j.jfca.2017.03.010
Effect of microencapsulated ferrous sulfate particle size on Cheddar cheese composition and quality
A. Arce and Z. UstunolJournal of Dairy Science 101 (8) 6814 (2018)
https://doi.org/10.3168/jds.2017-13952
Lipid oxidation and vitamin D3 degradation in simulated whole milk powder as influenced by processing and storage
Fatemeh Mahmoodani, Conrad O. Perera, Grant Abernethy, Bruno Fedrizzi and Hong ChenFood Chemistry 261 149 (2018)
https://doi.org/10.1016/j.foodchem.2018.04.043
Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation
David Julian McClements and Eric DeckerJournal of Agricultural and Food Chemistry 66 (1) 20 (2018)
https://doi.org/10.1021/acs.jafc.7b05066
Effects of Protein-Iron Complex Concentrate Supplementation on Iron Metabolism, Oxidative and Immune Status in Preweaning Calves
Robert Kupczyński, Michał Bednarski, Kinga Śpitalniak and Krystyna Pogoda-SewerniakInternational Journal of Molecular Sciences 18 (7) 1501 (2017)
https://doi.org/10.3390/ijms18071501
Preparation of lactose-iron complex and its cyto-toxicity, in-vitro digestion and bioaccessibility in Caco-2 cell model system
Apurva Sharma, B.G. Shilpa Shree, Sumit Arora and Suman KapilaFood Bioscience 20 125 (2017)
https://doi.org/10.1016/j.fbio.2017.10.001
Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions
Sotirios Kiokias, Michael H. Gordon and Vassiliki OreopoulouCritical Reviews in Food Science and Nutrition 57 (3) 549 (2017)
https://doi.org/10.1080/10408398.2014.893503
Oxidative stability of iron fortified goat and cow milk and their peptide isolates
A. Smialowska, L. Matia-Merino and A.J. CarrFood Chemistry 237 1021 (2017)
https://doi.org/10.1016/j.foodchem.2017.06.006
Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
Cansu Ekin Gumus, Eric Andrew Decker and David Julian McClementsFood Research International 100 175 (2017)
https://doi.org/10.1016/j.foodres.2017.08.029
Physicochemical stability of lycopene-loaded emulsions stabilized by plant or dairy proteins
Kacie K.H.Y. Ho, Karin Schroën, M. Fernanda San Martín-González and Claire C. Berton-CarabinFood Structure 12 34 (2017)
https://doi.org/10.1016/j.foostr.2016.12.001
Iron binding to caseins in the presence of orthophosphate
V.A. Mittal, A. Ellis, A. Ye, et al.Food Chemistry 190 128 (2016)
https://doi.org/10.1016/j.foodchem.2015.05.066
Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut
Elena Arranz, Milena Corredig and Anilda GuriFood & Function 7 (8) 3319 (2016)
https://doi.org/10.1039/C6FO00230G
Preparation of iron bound succinylated milk protein concentrate and evaluation of its stability
B.G. Shilpashree, Sumit Arora, Vivek Sharma, Rajesh Kumar Bajaj and S.K. TomarFood Chemistry 196 800 (2016)
https://doi.org/10.1016/j.foodchem.2015.10.020
Influence of formulation on the oxidative stability of water-in-oil emulsions
Wafa Dridi, Wafa Essafi, Mohamed Gargouri, Fernando Leal-Calderon and Maud CansellFood Chemistry 202 205 (2016)
https://doi.org/10.1016/j.foodchem.2016.01.145
Short communication: The effect of liquid storage on the flavor of whey protein concentrate
Curtis W. Park, Megan Parker and MaryAnne DrakeJournal of Dairy Science 99 (6) 4303 (2016)
https://doi.org/10.3168/jds.2016-10946
Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions
Xiaolin Yao, Shengping Xiang, Ke Nie, et al.RSC Advances 6 (18) 14635 (2016)
https://doi.org/10.1039/C5RA26040J
Preparation of iron/zinc bound whey protein concentrate complexes and their stability
B.G. Shilpashree, Sumit Arora and Vivek SharmaLWT - Food Science and Technology 66 514 (2016)
https://doi.org/10.1016/j.lwt.2015.11.005
Preparation and stabilization of emulsions stabilized by mixed sodium caseinate and soy protein isolate
Juan Ji, Jianpan Zhang, Jiashu Chen, et al.Food Hydrocolloids 51 156 (2015)
https://doi.org/10.1016/j.foodhyd.2015.05.013
Iron-binding peptides from whey protein hydrolysates: Evaluation, isolation and sequencing by LC–MS/MS
Maria Elisa Caetano-Silva, Maria Teresa Bertoldo-Pacheco, Adriana Franco Paes-Leme and Flavia Maria NettoFood Research International 71 132 (2015)
https://doi.org/10.1016/j.foodres.2015.01.008
Preparation of succinylated sodium caseinate–iron complex by adopting ultrafiltration technology: A novel food fortificant
B.G. Shilpashree, Sumit Arora, Vivek Sharma and A.K. SinghInnovative Food Science & Emerging Technologies 32 165 (2015)
https://doi.org/10.1016/j.ifset.2015.09.020
Serum albumin forms a lactoferrin-like soluble iron-binding complex in presence of hydrogen carbonate ions
Hiroshi M. Ueno, Hiroshi Urazono and Toshiya KobayashiFood Chemistry 145 90 (2014)
https://doi.org/10.1016/j.foodchem.2013.07.143
Cross‐linking of bovine and caprine caseins by microbial transglutaminase and their use as microencapsulating agents for n‐3 fatty acids
Adela Mora‐Gutierrez, Rahmat Attaie, Jeneanne M. Kirven and Harold M. FarrellInternational Journal of Food Science & Technology 49 (6) 1530 (2014)
https://doi.org/10.1111/ijfs.12450
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Claire C. Berton‐Carabin, Marie‐Hélène Ropers and Claude GenotComprehensive Reviews in Food Science and Food Safety 13 (5) 945 (2014)
https://doi.org/10.1111/1541-4337.12097
Oxidative stability of fish oil‐in‐water emulsions under high‐pressure treatment
Xiangqian Zhu, Aiqian Ye, Herman Jiahan Teo, Shuying Jeanne Lim and Harjinder SinghInternational Journal of Food Science & Technology 49 (6) 1441 (2014)
https://doi.org/10.1111/ijfs.12462
Effects of mineral content of bovine drinking water: Does iron content affect milk quality?
G.R. Mann, S.E. Duncan, K.F. Knowlton, A.D. Dietrich and S.F. O’KeefeJournal of Dairy Science 96 (12) 7478 (2013)
https://doi.org/10.3168/jds.2013-7083
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
Claire Berton, Marie-Hélène Ropers, Dominique Guibert, Véronique Solé and Claude GenotJournal of Agricultural and Food Chemistry 60 (35) 8659 (2012)
https://doi.org/10.1021/jf300490w
Thermal Stability of the Iron–Lactoferrin Complex in Aqueous Solution is Improved by Soluble Soybean Polysaccharide
Hiroshi M. Ueno, Noriko Ueda, Momoko Morita, Yuji Kakehi and Toshiya KobayashiFood Biophysics 7 (3) 183 (2012)
https://doi.org/10.1007/s11483-012-9256-1
Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions
Claire Berton, Marie-Hélène Ropers, Dominique Bertrand, Michèle Viau and Claude GenotFood Chemistry 131 (4) 1360 (2012)
https://doi.org/10.1016/j.foodchem.2011.09.137
Impact of protein pre-treatment conditions on the iron encapsulation efficiency of whey protein cold-set gel particles
A. H. Martin and G. A. H. JongEuropean Food Research and Technology 234 (6) 995 (2012)
https://doi.org/10.1007/s00217-012-1717-8
Iron–Lactoferrin Complex Reduces Iron‐Catalyzed Off‐flavor Formation in Powdered Milk with Added Fish Oil
Hiroshi M. Ueno, Makoto Shiota, Noriko Ueda, Tomoyuki Isogai and Toshiya KobayashiJournal of Food Science 77 (8) (2012)
https://doi.org/10.1111/j.1750-3841.2012.02809.x
Oxidative stability of water/oil mixtures as influenced by the addition of free Cu2+ or Cu–alginate gel beads
Raluca I. Alexa, John S. Mounsey, Brendan T. O’Kennedy and Jean-Christophe JacquierFood Chemistry 129 (2) 253 (2011)
https://doi.org/10.1016/j.foodchem.2011.04.028
Contribution of the Interfacial Layer to the Protection of Emulsified Lipids against Oxidation
Claire Berton, Marie-Hélène Ropers, Michèle Viau and Claude GenotJournal of Agricultural and Food Chemistry 59 (9) 5052 (2011)
https://doi.org/10.1021/jf200086n