Whey Peptide–Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts-Reference-Cited by-同舟云学术

Whey Peptide–Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts

Author:

Caetano-Silva Maria Elisa¹^ORCID,Barros Mariutti Lilian Regina¹^ORCID,Bragagnolo Neura²,Bertoldo-Pacheco Maria Teresa³,Netto Flavia Maria¹^ORCID

Affiliation:

1. Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil

2. Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, SP, Brazil

3. Center of Food Science and Quality, Institute of Food Technology, ITAL, 13070-178 Campinas, SP, Brazil

Funder

Funda??o de Amparo ? Pesquisa do Estado de S?o Paulo

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference61 articles.

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