Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions-Reference-Cited by-同舟云学术

Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions

Published:2021-11 Issue: Volume:362 Page:130212
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Meng,Yu Rui,Fu Runxiao,He Yanting,Zhao Panpan,Jiang Zhanmei,Hou Juncai

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

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4. Emulsion properties of casein and whey protein hydrolysates and the relation with other hydrolysate characteristics;Cornelly;Journal of Agricultural & Food Chemistry,2001

5. Role of glycated caseinate in stabilisation of microencapsulated lipophilic functional ingredients;Drusch;Food Hydrocolloids,2009

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