Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions-Reference-Cited by-同舟云学术

Effect of Thermal Behavior of β-Lactoglobulin on the Oxidative Stability of Menhaden Oil-in-Water Emulsions

Published:2013-02-18 Issue:8 Volume:61 Page:1954-1967
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Phoon Pui Yeu¹,Narsimhan Ganesan²,San Martin-Gonzalez Maria Fernanda¹

Affiliation:

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

2. 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/jf304834n

Reference46 articles.

1. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions

2. Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin–ι-carrageenan membranes

3. β-Lactoglobulin–dextran Maillard conjugates: Their effect on interfacial thickness and emulsion stability

4. Stabilization mechanism of oil-in-water emulsions by β-lactoglobulin and gum arabic

5. Modulation of physicochemical properties of lipid droplets using β-lactoglobulin and/or lactoferrin interfacial coatings

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