Effects of resveratrol on lipid and protein co-oxidation in fish oil-enriched whey protein isolate emulsions
Mingfeng Xu, Mingfeng Xu, Zhenghao Lian, Xiaoqiao Chen, Xing Yao, Cairu Lu, Xiaoying Niu, Maojun Xu, Maojun Xu, Qin Zhu
Topics & Concepts
ChemistryLipid oxidationWhey proteinFood scienceTBARSEmulsionFish oilWhey protein isolateProtein CarbonylationOxidizing agentBiochemistryChromatographyAntioxidantLipid peroxidationFish <Actinopterygii>Organic chemistryBiologyFisheryMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides