Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions-Reference-Cited by-同舟云学术

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Published:2023-10 Issue: Volume:172 Page:113126
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Jiaxin,He Junjie,Zhao Zihan,Li Xin,Tang Jie,Liu Qian,Wang Hui

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

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4. Transglutaminase crosslinking promotes physical and oxidative stability of filled hydrogel particles based on biopolymer phase separation;Cao;International Journal of Biological Macromolecules,2021

5. Functional chia oil-in-water emulsions stabilized with chia mucilage and sodium caseinate;Capitani;Journal of the American Oil Chemists Society,2018

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