Effects of Enzymatic Hydrolysis of Fava Bean Protein Isolate by Alcalase on the Physical and Oxidative Stability of Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food and Nutrition, University of Helsinki, Post Office Box 66, Agnes Sjöbergin Katu 2, FI-00014 Helsinki, Finland
Funder
China Scholarship Council
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
http://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b00914
Reference42 articles.
1. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer
2. Progress in natural emulsifiers for utilization in food emulsions
3. In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components
4. Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins
5. Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins
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