AAPH-oxidised whey protein isolate forms a weak interfacial layer and promotes lipid oxidation in oil-in-water emulsions
Xin Li, Jingming Zhang, Xue Liang, Jie Tang, Fangda Sun, Qian Liu, Jiaxin Chen
Topics & Concepts
Whey protein isolateLipid oxidationChemistryWhey proteinAdsorptionHydrogen bondCircular dichroismEmulsionChromatographyOrganic chemistryBiochemistryAntioxidantMoleculeProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides