Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B)-Reference-Cited by-同舟云学术

Oxidative Stability of Whey Protein-stabilized Oil-in-water Emulsions at pH 3: Potential ω-3 Fatty Acid Delivery Systems (Part B)

Published:2006-05-31 Issue:5 Volume:69 Page:C356-C362
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Djordjevic D.,McClements D.J.,Decker E.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb10697.x/fullpdf

Reference29 articles.

1. Ability of chelators to alter the physical location and prooxidant activity of iron in oil-in-water emulsions;Cho;J Food Sci,2003

2. Influence of sodium dodecyl sulfate on the physicochemical properties of whey protein-stabilized emulsions;Demetriades;Colloid Surf,2000

3. Physical stability of whey protein-stabilized oil-in-water emulsions at pH 3: potential ω-3 fatty acid delivery systems;Djordjevic;J Food Sci,June 2004

4. Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers;Donnelly;J Food Sci,1998

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