Effects of zein hydrolysates coupled with sage (salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions

Food Hydrocolloids

Volumn 87, Issue , 2019, Pages 149-157

  Li, Yuanyuan ^a,b   Liu, Haotian ^a   Liu, Qian ^a   Kong, Baohua ^a   Diao, Xinping ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Emulsifying stability; Myofibrillar protein; Oxidative stability; Sage extract; Zein hydrolysates

Indexed keywords

EID: 85053070458     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.07.052     Document Type: Article

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