Co‐oxidation of Antarctic krill oil with whey protein and myofibrillar protein in oil‐in‐water emulsions
Author:
Affiliation:
1. College of Food Science and Engineering Ocean University of China Qingdao Shandong 266003 People's Republic of China
2. Qingdao National Laboratory for Marine Science and Technology Qingdao Shandong 266235 People's Republic of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15500
Reference35 articles.
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4. FLUORESCENCE AND THE LOCATION OF TRYPTOPHAN RESIDUES IN PROTEIN MOLECULES
5. Emulsification and oxidation stabilities of DAG‐rich algae oil‐in‐water emulsions prepared with the selected emulsifiers
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