Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions-Reference-Cited by-同舟云学术

Effect of Cross-Linking of Interfacial Sodium Caseinate by Natural Processing on the Oxidative Stability of Oil-in-Water (O/W) Emulsions

Published:2014-03-18 Issue:13 Volume:62 Page:2822-2829
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Phoon Pui Yeu¹,Paul Lake N.²,Burgner John W.²,San Martin-Gonzalez M. Fernanda¹,Narsimhan Ganesan³

Affiliation:

1. Department of Food Science, 745 Agricultural Mall Drive, Purdue University, West Lafayette, Indiana 47907, United States

2. Bindley Bioscience Center, 1203 West State Street, Purdue University, West Lafayette, Indiana 47907, United States

3. Department of Agricultural and Biological Engineering, 225 South University Street, Purdue University, West Lafayette, Indiana 47907, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf403285z

Reference46 articles.

1. Properties of Emulsions Stabilized with Milk Proteins: Overview of Some Recent Developments

2. Influence of milk proteins on lipid oxidation in aqueous emulsion: I. Casein, whey protein and α-lactalbumin

3. Lipid Oxidation in Corn Oil-in-Water Emulsions Stabilized by Casein, Whey Protein Isolate, and Soy Protein Isolate

4. Role of Continuous Phase Protein on the Oxidative Stability of Fish Oil-in-Water Emulsions

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