Impact of legume protein type and location on lipid oxidation in fish oil-in-water emulsions: Lentil, pea, and faba bean proteins

Food Research International

Volumn 100, Issue , 2017, Pages 175-185

  Gumus, Cansu Ekin ^a   Decker, Eric Andrew ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Emulsion; Legume protein; Lipid oxidation; Natural emulsifier; Omega 3 oils; Pulse protein

Indexed keywords

EMULSIFICATION; EMULSIONS; FATTY ACIDS; FISH; LIGHT SCATTERING; OILS AND FATS; OXIDATION; OXIDATION RESISTANCE; PARTICLE SIZE; POLYUNSATURATED FATTY ACIDS; STABILITY; TRANSITION METALS;

BINDING TRANSITION; LIPID OXIDATION; NATURAL EMULSIFIER; OMEGA-3; OMEGA-3-FATTY ACIDS; OXIDATIVE STABILITY; PHYSICAL STABILITY; WHEY PROTEIN ISOLATE;

PROTEINS;

EMULSIFYING AGENT; FISH OIL; PLANT PROTEIN; WATER; WHEY PROTEIN;

CHEMISTRY; EMULSION; FABACEAE; LENTIL; LIPID METABOLISM; OXIDATION REDUCTION REACTION; PARTICLE SIZE; PEA; VICIA FABA;

EMULSIFYING AGENTS; EMULSIONS; FABACEAE; FISH OILS; LENS PLANT; LIPID METABOLISM; OXIDATION-REDUCTION; PARTICLE SIZE; PEAS; PLANT PROTEINS; VICIA FABA; WATER; WHEY PROTEINS;

EID: 85028313833     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.08.029     Document Type: Article

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