Effects of antioxidants, proteins, and their combination on emulsion oxidation
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China
2. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
Funder
Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1925869
Reference149 articles.
1. Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterization
2. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction
3. Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
4. Mixing animal and plant proteins: Is this a way to improve protein techno-functionalities?
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