Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
Jiaxin Chen, Xin Li, Chuanai Cao, Baohua Kong, Hui Wang, Hongwei Zhang, Qian Liu
Topics & Concepts
ChemistryLipid oxidationEmulsionComposition (language)Whey protein isolateWhey proteinDegree of unsaturationProtein aggregationThiobarbituric acidChromatographyOrganic chemistryAntioxidantBiochemistryLipid peroxidationPhilosophyLinguisticsProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition