Preparation of Soybean Oil Body Complex Emulsions by Ultrasonic Treatment and Transport of β-Carotene

Authors: Zhenxiao WANG, Yi LIAO, Jiaye YU, Baokun QI, Shuai WANG, Sergeeva IRINA, Yang LI

Source: Shipin gongye ke-ji, Vol 45, Iss 21, Pp 45-53 (2024)

Subject Terms: oil body, ultrasound, carriers, β-carotene, natural emulsifier, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1002-0306

Access URL: https://doaj.org/article/9a607d3a9f704b1798b86bcdc2904bad

Transcriptomic and proteomic analysis of oil body associated protein dynamics in the biofuel feedstock Pennycress (Thlaspi arvense)

Authors: María Ángeles Luján, Ana Claver, Patricia Lorente, M. Victoria López, Miguel Alfonso

Source: Frontiers in Plant Science, Vol 16 (2025)

Subject Terms: OBAP, oleosin, oil body, Pennycress, seed oil, seipin, Plant culture, SB1-1110

File Description: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fpls.2025.1530718/full; https://doaj.org/toc/1664-462X

Access URL: https://doaj.org/article/bc0b12624d3c4ef1bebb19374bfae676

糖基化修饰对油茶油脂体界面结构及稳定性的影响Effect of glycosylation on interfacial structure and stabilities of oil body extracted from Camellia oleifera seed

Authors: 牛屹菲1，蒋方程1, 2，李钰1，郭城1，刘玉彪3，金伟平1 NIU Yifei1, JIANG Fangcheng1,2, LI Yu1, GUO Cheng1, LIU Yubiao3, JIN Weiping

Source: Zhongguo youzhi, Vol 49, Iss 7, Pp 40-46 (2024)

Subject Terms: 油茶油脂体；糖基化；界面结构；油脂体膜蛋白；稳定性, camellia oleifera oil body, glycosylation, interfacial structure, oil body membrane protein, stability, Oils, fats, and waxes, TP670-699

File Description: electronic resource

Relation: http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20240706&flag=1; https://doaj.org/toc/1003-7969

Access URL: https://doaj.org/article/dfdf7539b6f4475fa54ed38141b65cb5

Research Progress in Extraction and Stability Evaluation of Plant Oil Bodies

Authors: SHAN Ziming, PENG Yu, QIN Chenqiang, FU Rao, LI Mo, NI Yuanying, WEN Xin

Source: Shipin Kexue, Vol 45, Iss 19, Pp 251-262 (2024)

Subject Terms: oil body, structure, extraction, stability, stability evaluation, application, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-028.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/c80c0a9bb73143a1b2ddb0311d5c516b

Consequence of high-pressure homogenization on the whipping characteristics of soybean oil body cream

Authors: Li, Jinzhe ^{a, b}, Xu, Heyang ^a, Wang, Guangjie ^a, Gao, Yitong ^c, Jiang, Zhanmei ^{a, ⁎}, Hou, Juncai ^{a, b, ⁎⁎}

Source: In Food Chemistry 15 March 2025 468

Fat substitute in salad dressing: The role of soybean oil body self-aggregates in enhancing texture and rheological property

Authors: Li, Xiaoyu ^a, Liu, Rui ^b, Lv, Xin ^a, Alouk, Ikram ^a, Chen, Shuai ^c, Li, Wenlu ^a, Miao, Song ^d, Wang, Yanbo ^a, Xu, Duoxia ^{a, ⁎}

Source: In Food Research International March 2025 204

Unraveling the effect of high pressure homogenization treatment combined with polyphenols on the improvement of emulsion stability of rice bran oil bodies

Authors: Gao, Fei, Wang, Xu, Han, Xiaoyu, Zhang, Shixiang, Wang, Tong ^⁎⁎, Yu, Dianyu ^⁎

Source: In Food Hydrocolloids March 2025 160 Part 3

Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin

Authors: Zhu, Kaiyang ^a, Ma, Ji ^a, Mubeen, Hafiz Muhammad ^a, Zhang, Ting ^b, Lei, Hongjie ^a, Zhao, Wenge ^c, Xu, Huaide ^a, Li, Mei ^{a, ⁎}

Source: In Food Hydrocolloids July 2025 164

Preparation, interaction, and digestion of peanut oil body-based emulsion gels with xanthan gum and gallic acid

Authors: Zhu, Tingwei ^⁎, Wang, Shuoxing, Yan, Di, Zhang, Lifen, Guo, Xingfeng ^⁎⁎, Chen, Fusheng

Source: In Food Hydrocolloids June 2025 163

The oxidative stability of sunflower oleosomes depends on co-extracted phenolics and storage proteins

Authors: Plankensteiner, Lorenz ^{a, b}, Nikiforidis, Constantinos V. ^b, Vincken, Jean-Paul ^a, Hennebelle, Marie ^{a, ⁎}

Source: In Food Chemistry 30 May 2025 475

Comparative analysis of physicochemical properties and functionalities of artificial oil bodies stabilized by different seed oil body proteins

Authors: Yuan, Ruhuan ^a, Yi, Meixia ^a, Xue, Feng ^b, Xiong, Xiaohui ^a, Adhikari, Benu ^c, Li, Chen ^{a, ⁎}

Source: In International Journal of Biological Macromolecules May 2025 307 Part 1

Interface engineering of plant oil body for an innovative food ingredient: A review

Authors: Yang, Ruizhi ^{a, b}, Deng, Haotian ^c, Zhao, Yadong ^{a, ⁎}, Lin, Hanbin ^a, Song, Yan ^a, Zhao, Luping ^{d, ⁎⁎}, Miao, Wenhua ^a, Zheng, Bin ^a

Source: In Trends in Food Science & Technology May 2025 159

Effect of extraction pH on the emulsion stability and surface protein structure of soybean oil body

Authors: Chen, Ning ^a, Wang, Ziheng ^a, Zhu, Jianyu ^b, Ning, Yijie ^a, Jiang, Lianzhou ^{a, c}, Yan, Shizhang ^{a, ⁎}, Qi, Baokun ^{a, ⁎}

Source: In Food Chemistry 1 May 2025 473

Characterising the concentration-dependent behaviour of heat-treated sunflower oleosomes at an air-water interface

Authors: Aliyari, Amin ^a, di Bari, Vincenzo ^{a, ⁎}, Ratcliffe, Liam P.D. ^b, Borah, Pallab Kumar ^{a, c}, Dong, Yuanzhang ^a, Gray, David ^a

Source: In Food Hydrocolloids May 2025 162

Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions

Authors: Liao, Yi ^a, Gao, Yu ^a, Pei, Yukun ^a, Ma, Lewei ^a, Yan, Shizhang ^a, Qi, Baokun ^{a, ⁎}, Li, Yang ^{a, b, ⁎⁎}

Source: In Food Hydrocolloids May 2025 162

The Effect of Soluble Dietary Fiber from Soybean Sauce Residue and Low-temperature Soybean Meal on the Stability and Digestive Characteristics of Oil Bodies

Authors: SONG Jun-cheng, ZHANG Li-li, LIU Qi, ZOU Cai-feng, FENG Shi, LIU Feng, SONG Li-li, LI Xiang-yang

Source: Liang you shipin ke-ji, Vol 32, Iss 3, Pp 117-124 (2024)

Subject Terms: soy sauce residue, soybean meal, soluble dietary fiber, oil body, stability, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240314; https://doaj.org/toc/1007-7561

Access URL: https://doaj.org/article/ec272d38ccab426e8035d8af7d264549

Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin

Authors: Lin, Zihui ^{a, b}, Zhou, Pengfei ^a, Deng, Yuanyuan ^a, Liu, Guang ^a, Li, Ping ^a, Zeng, Jiarui ^a, Zhang, Yan ^a, Tang, Xiaojun ^a, Zhao, Zhihao ^{a, ⁎}, Zhang, Mingwei ^{a, ⁎⁎}

Source: In LWT 1 January 2025 215

Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth

Authors: Zhu, Kaiyang ^a, Ma, Ji ^a, Hao, Shuqi ^a, Zhang, Ting ^b, Lei, Hongjie ^a, Zhao, Wenge ^c, Xu, Huaide ^a, Li, Mei ^{a, ⁎}

Source: In Journal of Food Composition and Analysis January 2025 137 Part A

Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein

Authors: Wang, Lei ^a, Liu, Guoqin ^{a, b, ⁎}

Source: In Food Chemistry 1 December 2024 460 Part 2

Characteristic and stability changes of peanut oil body emulsion during the process of demulsification using heptanoic acid

Authors: Li, Tianci ^{a, b}, Kong, Xiangrui ^a, Shao, Zhihua ^a, Zhang, Yiyang ^a, Yang, Chenxian ^{a, ⁎}, Liu, Kunlun ^{a, b}, Xin, Ying ^a, Chen, Fusheng ^a, Dong, Yifan ^a

Source: In Food Chemistry 1 December 2024 460 Part 2