Antioxidant properties of caseins and whey proteins in model oil-in-water emulsions

International Dairy Journal

Volumn 20, Issue 2, 2010, Pages 72-78

  Ries, D ^a   Ye, A ^a   Haisman, D ^a   Singh, H ^a  

^a MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT PROPERTIES; CONTINUOUS PHASE; DROPLET SIZES; EMULSION DROPLETS; EXCHANGE PROCESS; HEADSPACES; HEXANAL; HYDROPEROXIDES; INTERFACIAL REGION; LINOLEIC ACID; LIPID OXIDATION; LIPID PHASE; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PROTEIN CONCENTRATIONS; PROTEIN MOLECULES; SCAVENGING ACTIVITIES; SMALL DROPLETS; TRACE METAL IONS; WHEY PROTEINS;

CONCENTRATION (PROCESS); DROP FORMATION; EMULSIFICATION; EMULSIONS; FATTY ACIDS; FORESTRY; GROUNDWATER POLLUTION; METAL IONS; OXIDATION RESISTANCE; TRACE ANALYSIS; TRACE ELEMENTS;

PROTEINS;

EID: 71649092047     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.09.001     Document Type: Article

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