Transglutaminase Catalyzed Cross-Linking of Sodium Caseinate Improves Oxidative Stability of Flaxseed Oil Emulsion
Author:
Affiliation:
1. VTT Technical Research Centre of Finland, Espoo, Finland
2. Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf301166j
Reference27 articles.
1. Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
2. Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase
3. Fat oxidation at low oxygen pressure. i. kinetic studies on the rate of fat oxidation in emulsions
4. Iron-binding property and antioxidative activity of xanthan on the autoxidation of soybean oil in emulsion
5. Interfacial Phenomena in the Evaluation of Antioxidants: Bulk Oils vs Emulsions
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