Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions
Jiaxin Chen, Chuanai Cao, Dongxue Yuan, Xiufang Xia, Qian Liu, Baohua Kong
Topics & Concepts
ChemistryLipid oxidationProtein CarbonylationWhey protein isolateAdsorptionIonic bondingWhey proteinIonic strengthOxidative phosphorylationProtein aggregationChromatographyOxidative stressBiochemistryOrganic chemistryLipid peroxidationAntioxidantIonAqueous solutionProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality