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Impact of Storage Condition on the Protein-Lipid Co-Oxidation in Whey Protein-Based Functional Nutritional Emulsions

https://doi.org/10.2139/ssrn.4706028
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An eco-friendly extraction method for adsorbed proteins from emulsions stabilized by whey protein isolate by using Tween 20
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Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions
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Physicochemical properties and antioxidant potential of phosvitin–resveratrol complexes in emulsion system
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Impact of different ionic strengths on protein-lipid co-oxidation in whey protein isolate-stabilized oil-in-water emulsions
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Effects of ethanol pre-treated whey protein isolates on the physical stability and protein-lipid co-oxidation in oil-in-water emulsions
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Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin
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Contribution of the engineering of tailored interfaces to the formulation of novel food colloids
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Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion
inferredcites →https://doi.org/10.1016/j.foodhyd.2022.107752openalex-extracted
Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
inferredcites →https://doi.org/10.1016/j.foodres.2012.03.006openalex-extracted
Microfluidization as a potential technique to modify surface properties of soy protein isolate
inferredcites →https://doi.org/10.1016/j.foodres.2023.113126openalex-extracted
Effect of heat treatment on the physical stability, interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions
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The effect of a variable initial pH on the structure and rheological properties of whey protein and monosaccharide gelation via the Maillard reaction
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Triglyceride and fatty acid composition of ruminants milk, human milk, and infant formulae
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Effects of interaction between rice glutelin and starch on starch gelatinization in a simulated storage system
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Development and characterization of nanoparticles formed by soy peptide aggregate and epigallocatechin-3-gallate as an emulsion stabilizer
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Protein carbonyls in meat systems: A review
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Fabrication of emulsions prepared by rice bran protein hydrolysate and ferulic acid covalent conjugate: Focus on ultrasonic emulsification
inferredcites →https://doi.org/10.1016/s0891-5849(02)00814-6openalex-extracted
Beta-scission of side-chain alkoxyl radicals on peptides and proteins results in the loss of side-chains as aldehydes and ketones
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Dietary Bioactive Lipids: A Review on Absorption, Metabolism, and Health Properties
inferredcites →https://doi.org/10.1021/acs.jafc.5b03563openalex-extracted
Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions
inferredcites →https://doi.org/10.1021/jf062143wopenalex-extracted
Lipid Oxidation in a Menhaden Oil-in-Water Emulsion Stabilized by Sodium Caseinate Cross-Linked with Transglutaminase
inferredcites →https://doi.org/10.1021/jf072586fopenalex-extracted
Ability of Surface-Active Antioxidants To Inhibit Lipid Oxidation in Oil-in-Water Emulsion
inferredcites →https://doi.org/10.1021/jf300490wopenalex-extracted
Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation
inferredcites →https://doi.org/10.1021/jf502540popenalex-extracted
Binding of Aroma Compounds with Myofibrillar Proteins Modified by a Hydroxyl-Radical-Induced Oxidative System
inferredcites →https://doi.org/10.1051/animres:2000117openalex-extracted
Ruminant milk fat plasticity: nutritional control of saturated, polyunsaturated, trans and conjugated fatty acids
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Lipid Oxidation in Oil‐in‐Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems
inferredcites →https://doi.org/10.1177/1350650117700343openalex-extracted
Effects of phosphorus-free antioxidants on oxidation stability and high-temperature tribological properties of lubricants
inferredcites →https://doi.org/10.3390/foods10030593openalex-extracted
Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products
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Alpha-Linolenic and Linoleic Fatty Acids in the Vegan Diet: Do They Require Dietary Reference Intake/Adequate Intake Special Consideration?
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