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Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate

Bin Zhu, Jinjie Yang, Jingjing Dou, Yijie Ning, Baokun Qi, Yang Li

2024Food Chemistry24 citationsDOI

Topics & Concepts

LysineHydrolysateArginineEmulsionChemistryLipid oxidationAdsorptionChromatographyZeta potentialMicrostructureProtein adsorptionViscositySoy proteinNuclear chemistryChemical engineeringBiochemistryAmino acidOrganic chemistryMaterials scienceAntioxidantCrystallographyHydrolysisNanoparticleComposite materialEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisMicroencapsulation and Drying Processes
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate | Litcius