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Dual-function casein hydrolysates suppress lipid oxidation-derived volatiles and improve storage stability of soymilk through interfacial stabilization and antioxidant activity

https://doi.org/10.2139/ssrn.7360828
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Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1016/j.cofs.2023.101009openalex-snapshot
Lipid oxidation in food emulsions: a review dedicated to the role of the interfacial area
inferredcites →https://doi.org/10.1016/j.foodchem.2024.139369openalex-snapshot
Stabilizing interactions of casein microparticles after a thermal post-treatment
inferredcites →https://doi.org/10.1016/j.ijbiomac.2024.130788openalex-snapshot
Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan
inferredcites →https://doi.org/10.1021/acs.inorgchem.1c03085openalex-snapshot
Bio-Inspired Casein-Derived Antioxidant Peptides Exhibiting a Dual Direct/Indirect Mode of Action
inferredcites →https://doi.org/10.1021/acs.jafc.2c04987openalex-snapshot
Characterization of the Oxylipin Pattern and Other Fatty Acid Oxidation Products in Freshly Pressed and Stored Plant Oils
inferredcites →https://doi.org/10.1080/10408398.2021.1964063openalex-snapshot
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends
inferredcites →https://doi.org/10.1080/10408398.2022.2029827openalex-snapshot
Advances in the control of lipid peroxidation in oil-in-water emulsions: kinetic approaches †
inferredcites →https://doi.org/10.1111/1750-3841.16370openalex-snapshot
Composition, formation mechanism, and removal method of off‐odor in soymilk products
inferredcites →https://doi.org/10.3389/fnut.2023.1192199openalex-snapshot
Lipid oxidation in foods and its implications on proteins
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