Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

J Chen, X Li, C Cao, B Kong, H Wang, H Zhang, Q Liu - Food Hydrocolloids, 2022 - Elsevier
The physical stability, interfacial composition and protein-lipid co-oxidation of O/W
emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and …
被引用次数：19 相关文章

Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions.

J Chen, X Li, C Cao, B Kong, H Wang, H Zhang, Q Liu - 2022 - cabidigitallibrary.org
The physical stability, interfacial composition and protein-lipid co-oxidation of O/W
emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and …

[引用][C] Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

J Chen, X Li, C Cao, B Kong, H Wang, H Zhang, Q Liu - 2022