Physical and Oxidative Stability of Cod Liver Oil-in-Water Emulsions Stabilized with Whey Protein/K-Carrageenan Complexes-Reference-Cited by-同舟云学术

Physical and Oxidative Stability of Cod Liver Oil-in-Water Emulsions Stabilized with Whey Protein/K-Carrageenan Complexes

Published:2023-01-18 Issue:2 Volume:3 Page:326-339
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Ballard Andrew¹,Khouryieh Hanna²^ORCID,Williams Kevin¹

Affiliation:

1. Department of Chemistry, Western Kentucky University, Bowling Green, Kentucky42101-1000, United States

2. Food Processing & Technology, School of Engineering & Applied Sciences, Western Kentucky University, Bowling Green, Kentucky42101-1000, United States

Funder

Office of Research and Creative Activity, Western Kentucky University

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00355

Reference27 articles.

1. Significance of long chain polyunsaturated fatty acids in human health

2. Role of Continuous Phase Anionic Polysaccharides on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

3. Antioxidant Activity of Cysteine, Tryptophan, and Methionine Residues in Continuous Phase β-Lactoglobulin in Oil-in-Water Emulsions

4. Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions

5. Impact of Whey Protein Emulsifiers on the Oxidative Stability of Salmon Oil-in-Water Emulsions

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates;Food Hydrocolloids;2024-01