Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin-Reference-Cited by-同舟云学术

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Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

Published:2020-12 Issue: Volume:109 Page:106136
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Shulin,Tian Li,Yi Jianhua,Zhu Zhenbao,Decker Eric Andrew,McClements David Julian

Funder

U.S. Department of Agriculture

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

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2. Design of interfacial films to control lipid oxidation in oil-in-water emulsions;Berton-Carabin;Food Hydrocolloids,2013

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

4. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface;Berton-Carabin;European Journal of Lipid Science and Technology,2016

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

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