Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
Shulin Zhang, Li Tian, Jianhua Yi, Zhenbao Zhu, Eric A. Decker, David Julian McClements
Topics & Concepts
ChemistryLipid oxidationEmulsionSaponinChromatographyPea proteinAdsorptionTBARSSolubilityOrganic chemistryAntioxidantChemical engineeringFood scienceLipid peroxidationEngineeringAlternative medicineMedicinePathologyProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis