Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate-Reference-Cited by-同舟云学术

Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate

Published:2024-07 Issue: Volume:447 Page:138901
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu Bin,Yang Jinjie,Dou Jingjing,Ning Yijie,Qi Baokun,Li Yang

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference40 articles.

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