Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

S Zhang, L Tian, J Yi, Z Zhu, EA Decker… - Food …, 2020 - Elsevier
The oxidation of lipids and proteins often occurs at the oil-water interface in emulsions, and
so emulsifiers may influence the oxidative stability of these systems. The objective of this …
被引用次数：54 相关文章

Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: almond protein isolate-camellia saponin.

S Zhang, L Tian, J Yi, Z Zhu, EA Decker… - 2020 - cabidigitallibrary.org
The oxidation of lipids and proteins often occurs at the oil-water interface in emulsions, and
so emulsifiers may influence the oxidative stability of these systems. The objective of this …

[引用][C] Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

S Zhang, L Tian, J Yi, Z Zhu, EA Decker… - 2020