Hu, Min <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S. 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf020952j  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemical Phenomena<br/>Chemistry, Physical<br/>Corn Oil--chemistry<br/>Drug Stability<br/>Emulsions--chemistry<br/>Hydrogen-Ion Concentration<br/>Lipid Peroxidation--drug effects<br/>Milk Proteins--pharmacology<br/>Oxidation-Reduction<br/>Soybean Proteins--pharmacology<br/>Water--chemistry<br/>Whey Proteins