Effects of tocopherols on the stability of flaxseed oil-in-water emulsions stabilized by different emulsifiers: Interfacial partitioning and interaction
Lei Wang, Xiao Yu, Fang Geng, Chen Cheng, Jing Yang, Qianchun Deng
Topics & Concepts
ChemistryWhey protein isolateIsothermal titration calorimetryTocopherolEmulsionLipid oxidationChromatographySurface tensionAdsorptionLecithinAntioxidantTitrationChemical engineeringVitamin EOrganic chemistryWhey proteinBiochemistryQuantum mechanicsEngineeringPhysicsProteins in Food SystemsFood Chemistry and Fat AnalysisSurfactants and Colloidal Systems