Effects of Protein and Peptide Addition on Lipid Oxidation in Powder Model System-Reference-Cited by-同舟云学术

Effects of Protein and Peptide Addition on Lipid Oxidation in Powder Model System

Published:2004-12-17 Issue:1 Volume:53 Page:137-144
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Park Eun Young¹,Murakami Hiroshi¹,Mori Tomohiko¹,Matsumura Yasuki¹

Affiliation:

1. Laboratory of Quality Analysis and Assessment, Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Gokasho, Uji, Kyoto 611-0011, Japan, and Faculty of Health Science, Department of Health and Human Life, Kio University, Kohryo-cho, Kitakatsuragi-gun, Nara-Ken 635-0832, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf040221e

Reference27 articles.

1. Lipid encapsulation technology - techniques and applications to food

2. Stability and rheological implications of electrostatic milk protein–polysaccharide interactions

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