Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Athens, Greece
2. Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, The University of Reading, Reading, UK
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2014.893503
Reference130 articles.
1. Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins
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3. Structured Lipids
4. Relationships between Free Radical Scavenging and Antioxidant Activity in Foods
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