Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

Food Hydrocolloids

Volumn 87, Issue , 2019, Pages 20-28

  Yi, Jianhua ^a   Ning, Jianqin ^a   Zhu, Zhenbao ^a   Cui, Leqi ^b   Decker, Eric A ^c   McClements, David Julian ^c  

^a SHAANXI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^b XI'AN JIAOTONG UNIVERSITY   (China)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Co oxidation; Competitive displacement; Emulsions; Lipid oxidation; Protein oxidation; Sodium caseinate

Indexed keywords

ELECTROPHORESIS; EMULSIFICATION; EMULSIONS; LIPIDS; OILS AND FATS; OSTWALD RIPENING; OXIDATION; PARTICLE SIZE; SODIUM; SURFACE ACTIVE AGENTS;

CASEINATE; CO OXIDATION; COMPETITIVE DISPLACEMENT; INTERFACIAL COMPOSITION; LIPID OXIDATION; OIL-IN-WATER; PROTEIN OXIDATION; SODIUM CASEINATE; TWEEN-20; WATER EMULSION;

PROTEINS;

EID: 85053184675     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.07.025     Document Type: Article

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