Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

Author:

Gumus Cansu Ekin,Decker Eric Andrew,McClements David Julian

Funder

National Institute of Food and Agriculture

DSM

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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3. Lipid oxidation in low-moisture food: A review;Barden;Critical Reviews in Food Science and Nutrition,2016

4. Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation;Berton;Journal of Agricultural and Food Chemistry,2012

5. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

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