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Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions

Shizhang Yan, Yuxue Yao, Xuan Xie, Shuang Zhang, Yuyang Huang, Huaping Zhu, Yang Li, Baokun Qi

2022Food Research International112 citationsDOI

Topics & Concepts

ChemistryLipid oxidationAntioxidantEmulsionPolyphenolSoy proteinRadicalGallic acidOxidative phosphorylationOrganic chemistryBiochemistryProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMeat and Animal Product Quality
Comparison of the physical stabilities and oxidation of lipids and proteins in natural and polyphenol-modified soybean protein isolate-stabilized emulsions | Litcius