Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates-Reference-Cited by-同舟云学术

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Spatiotemporal assessment of protein and lipid oxidation in concentrated oil-in-water emulsions stabilized with legume protein isolates

Published:2024 Issue: Volume:9 Page:100817
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Brüls-Gill Mariska^ORCID,Boerkamp Vincent J.P.^ORCID,Hohlbein Johannes^ORCID,van Duynhoven John P.M.^ORCID

Funder

Dutch Research Council

Publisher

Elsevier BV

Reference49 articles.

1. Phenolic-protein interactions in oilseed protein isolates;Alu’datt;Food Res. Int.,2013

2. Tocopherols as antioxidants in lipid-based systems: the combination of chemical and physicochemical interactions determines their efficiency;Barouh;Compr. Rev. Food Sci. Food Saf.,2022

3. Contribution of the interfacial layer to the protection of emulsified lipids against oxidation;Berton;J. Agric. Food Chem.,2011

4. Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation;Berton;J. Agric. Food Chem.,2012

5. Influence of emulsifier on lipid oxidation in spray-dried microencapsulated O/W emulsions;Boerkamp;Food Res. Int.,2024

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