Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.

@article{Hu2003ImpactOW,
  title={Impact of whey protein emulsifiers on the oxidative stability of salmon oil-in-water emulsions.},
  author={Min Hu and David Julian McClements and Eric Decker},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 5},
  pages={1435-9}
}
To obtain a better understanding of how the interfacial region of emulsion droplets influences lipid oxidation, the oxidative stability of salmon oil-in-water emulsions stabilized by whey protein isolate (WPI), sweet whey (SW), beta-lactoglobulin (beta-Lg), or alpha-lactalbumin (alpha-La) was evaluated. Studies on the influence of pH on lipid oxidation in WPI-stabilized emulsions showed that formation of lipid hydroperoxides and headspace propanal was much lower at pH values below the protein's… CONTINUE READING

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