Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1402-1409

  Elias, Ryan J ^a   McClements, D Julian ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Lactoglobulin; Antioxidants; Food emulsions; Lipid oxidation; Thermal denaturation

Indexed keywords

BETA LACTOGLOBULIN; LIPID HYDROPEROXIDE; RADICAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE; TRYPTOPHAN; WATER OIL CREAM;

ANALYTIC METHOD; ANTIOXIDANT ACTIVITY; ARTICLE; CONFORMATIONAL TRANSITION; DENATURATION; EMULSION; IRON CHELATION; LIPID OXIDATION; PH; PROTEIN CONFORMATION; THERMAL ANALYSIS;

EID: 34249077003     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.072     Document Type: Article

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