Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

J Chen, J He, Z Zhao, X Li, J Tang, Q Liu… - Food Research …, 2023 - Elsevier
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …
被引用次数：7 相关文章

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

J Chen, J He, Z Zhao, X Li, J Tang… - Food research …, 2023 - pubmed.ncbi.nlm.nih.gov
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.

J Chen, J He, Z Zhao, X Li, J Tang, Q Liu… - Food Research …, 2023 - europepmc.org
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90 C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …

Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.

J Chen, J He, Z Zhao, X Li, J Tang, Q Liu, H Wang - 2023 - cabidigitallibrary.org
This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …