Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate.

Hu, Min

Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. [electronic resource] - Journal of agricultural and food chemistry Mar 2003 - 1696-700 p. digital

Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.

0021-8561

10.1021/jf020952j doi


Chemical Phenomena
Chemistry, Physical
Corn Oil--chemistry
Drug Stability
Emulsions--chemistry
Hydrogen-Ion Concentration
Lipid Peroxidation--drug effects
Milk Proteins--pharmacology
Oxidation-Reduction
Soybean Proteins--pharmacology
Water--chemistry
Whey Proteins