Erratum: Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions (Journal of Agricultural and Food Chemistry (2014) 62:7 (1683-1691) DOI: 10.1021/jf405190h);Interfacial structural role of pH-shifting processed pea protein in the oxidative stability of oil/water emulsions

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 7, 2014, Pages 1683-1691

  Jiang, Jiang ^a   Zhu, Bo ^a   Liu, Yuanfa ^a   Xiong, Youling L ^b  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

antioxidant; emulsion; morphology; pea protein

Indexed keywords

ALKALINITY; ANTIOXIDANTS; EMULSIFICATION; EMULSIONS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MORPHOLOGY; PHASE INTERFACES; TRANSMISSION ELECTRON MICROSCOPY; OIL SHALE; OXIDATION RESISTANCE;

CONFOCAL LASER SCANNING MICROSCOPY; CRYO-TRANSMISSION ELECTRON MICROSCOPY; INTERFACIAL MEMBRANES; INTERFACIAL PROPERTY; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; PEA PROTEINS;

PROTEINS;

PISUM SATIVUM;

OIL; VEGETABLE PROTEIN; WATER;

ARTICLE; CHEMISTRY; EMULSION; FOOD HANDLING; OXIDATION REDUCTION REACTION; PEA; PH;

EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; OILS; OXIDATION-REDUCTION; PEAS; PLANT PROTEINS; WATER;

EID: 84894461746     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501898m     Document Type: Erratum

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