Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

J Yi, J Ning, Z Zhu, L Cui, EA Decker, DJ McClements - Food Hydrocolloids, 2019 - Elsevier
In this study, the interfacial composition of protein-stabilized emulsions was manipulated by
adding a small molecule surfactant to induce displacement of the adsorbed protein. The rate …
被引用次数：93 相关文章

[引用][C] Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

J Yi, J Ning, Z Zhu, L Cui, EA Decker, DJ McClements - 2019