Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 44, 2015, Pages 9820-9830

  Obando, Mónica ^a,b   Papastergiadis, Antonios ^a   Li, Shanshan ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSIDAD DEL TOLIMA   (Colombia)

Author keywords

co oxidation; emulsions; lipid oxidation; protein digestibility; protein oxidation

Indexed keywords

CASEIN; EMULSIONS; FATTY ACIDS; FISH; OILS AND FATS; OXIDATION; POLYUNSATURATED FATTY ACIDS;

CO OXIDATION; FOOD INDUSTRIES; LIPID OXIDATION; OIL-IN-WATER (O/W) EMULSION; POLYUNSATURATED FATTY ACIDS (PUFAS); PROTEIN COMPLEXES; PROTEIN DIGESTIBILITY; PROTEIN OXIDATION;

PROTEINS;

CASEIN; EMULSION; FISH OIL; UNSATURATED FATTY ACID; WATER; WHEY PROTEIN;

ANIMAL; BIOLOGICAL MODEL; BOVINE; CHEMISTRY; DIGESTION; EMULSION; HUMAN; METABOLISM; OXIDATION REDUCTION REACTION; TEMPERATURE;

ANIMALS; CASEINS; CATTLE; DIGESTION; EMULSIONS; FATTY ACIDS, UNSATURATED; FISH OILS; HUMANS; MODELS, BIOLOGICAL; OXIDATION-REDUCTION; TEMPERATURE; WATER; WHEY PROTEINS;

EID: 84946924571     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b03563     Document Type: Article

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