Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions-Reference-Cited by-同舟云学术

Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Published:2015-10-29 Issue:44 Volume:63 Page:9820-9830
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Obando Mónica¹²,Papastergiadis Antonios¹,Li Shanshan¹,De Meulenaer Bruno¹

Affiliation:

1. NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000 Ghent, Belgium

2. Agroindustrial Engineering, Department of Sanitation and Vegetable Production, Faculty of Agronomic Engineering, Universidad del Tolima, Santa Helena, 564 Ibagué, Colombia

Funder

VLIR-OUS

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b03563

Reference31 articles.

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2. Fortification of Foods with Omega-3 Polyunsaturated Fatty Acids

3. Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH