Enhanced stability and antibacterial efficacy of edible oleogels-in-water high internal phase emulsions prepared from soybean lipophilic protein
Yuanda Sun, Pengjing Zhang, Yitong Hou, Shasha Cheng, Mingqian Tan, Beiwei Zhu, Haitao Wang
Topics & Concepts
Food scienceABTSChemistryShelf lifeDPPHTBARSAntioxidantFood industryBiochemistryLipid peroxidationFood Chemistry and Fat AnalysisProteins in Food SystemsFatty Acid Research and Health