Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions-Reference-Cited by-同舟云学术

Underlying mechanisms and effects of EGCG on the interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Published:2023-07 Issue: Volume:184 Page:115055
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Jiaxin,Liang Xue,Kong Baohua,Wang Hui,Zhang Hongwei,Tang Jie,Liu Qian,Li Xin

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions;Chen;Food Chemistry,2022

4. An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2020

5. Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions;Chen;Food Hydrocolloids,2022

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