Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins
Author:
Affiliation:
1. Department of Food and Nutrition; University of Helsinki; Helsinki Finland
Funder
Suomen Kulttuurirahasto
Publisher
Wiley
Subject
Food Science
Reference40 articles.
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2. Lipoxygenase from soybeans;Axelrod;Methods in Enzymology,1981
3. Modifications of interfacial proteins in oil-in-water emulsions prior to and during lipid oxidation;Berton;Journal of Agricultural and Food Chemistry,2012
4. Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation;Chapleau;Food Hydrocolloids,2003
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