Impact of Whey Protein Emulsifiers on the Oxidative Stability of Salmon Oil-in-Water Emulsions
Author:
Affiliation:
1. Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0203794
Reference26 articles.
1. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2. Antioxidant Activity of a Rosemary Extract and Its Constituents, Carnosic Acid, Carnosol, and Rosmarinic Acid, in Bulk Oil and Oil-in-Water Emulsion
3. Sulfhydryl−Disulfide Interchange-Induced Interparticle Protein Polymerization in Whey Protein-Stabilized Emulsions and Its Relation to Emulsion Stability
4. Polymerization of whey proteins in whey protein-stabilized emulsions
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