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 …

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 …

The present study mainly assessed the effects of different homogenisation methods on
protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised oil-in-water (O/W) …

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W)
emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were …

The changes of physical stability and protein-lipid co-oxidation of oil-in-water (O/W)
emulsions which stabilized by whey protein isolates (WPI) and ethanol pre-treated WPI …

The impact of typical primary or secondary lipid oxidation (LPO) products, selected as
linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural …

Abstract Addition of different (−)-epigallocatechin-3-gallate (EGCG)(0, 100, 200, 500 or 1000
mg/L emulsion) on the interfacial composition and protein-lipid co-oxidation of whey protein …

In this article, oil-in-water (O/W) emulsions stabilized by natural whey protein concentrate
(WPC) and microparticulated whey protein (MWP) and their mixtures with xanthan gum (XG) …

In this study, effects of two animal–based and two plant–based proteins on the stability of
W/O emulsions were evaluated. On physical stability, turbiscan stability index values …

The impact of interfacial composition on lipid and protein co-oxidation in oil-in-water
emulsions containing a mixture of proteins and surfactants was investigated. The emulsions …