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Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion

Chunyan Yu, Lin Zheng, Yongjian Cai, Qiangzhong Zhao, Mouming Zhao

2022Food Hydrocolloids34 citationsDOI

Topics & Concepts

EmulsionChemistryHydrolysateCaseinTrypsinChromatographyHydrolysisAntioxidantLipid oxidationFood scienceBiochemistryEnzymeProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProteins in Food Systems
Desirable characteristics of casein peptides with simultaneously enhanced emulsion forming ability and antioxidative capacity in O/W emulsion | Litcius