Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.

@article{Faraji2004RoleOC,
  title={Role of continuous phase protein on the oxidative stability of fish oil-in-water emulsions.},
  author={Habibollah Faraji and David Julian McClements and Eric Decker},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 14},
  pages={4558-64}
}
Whey protein isolate (WPI), soy protein isolate (SPI), and sodium caseinate (CAS) can inhibit lipid oxidation when they produce a positive charge at the interface of emulsion droplets. However, when proteins are used to stabilize oil-in-water emulsions, only a fraction of them actually absorb to the emulsion droplets, with the rest remaining in the continuous phase. The impact of these continuous phase proteins on the oxidative stability of protein-stabilized emulsions is not well understood… CONTINUE READING