Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions
Meng Li, Rui Yu, Runxiao Fu, Yanting He, Panpan Zhao, Zhanmei Jiang, Juncai Hou
Topics & Concepts
CreamingChemistryWhey protein isolateEmulsionHydrolysateWhey proteinHydrolysisConjugated linoleic acidPeroxide valueChromatographyLinoleic acidFood scienceFatty acidBiochemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMuscle metabolism and nutrition