Protein–lipid co‐oxidation in emulsions stabilized by microwave‐treated and conventional thermal‐treated faba bean proteins

The course of protein–lipid co‐oxidation was investigated in oil‐in‐water emulsions stabilized with proteins extracted from microwave‐treated (MWT) and conventional thermal‐treated (CTT) faba beans stored at 37°C for 7 days. Emulsions prepared with proteins from untreated (UT) faba beans and soy pro...

Descripción completa

Detalles Bibliográficos
Autores principales: Gürbüz, Göker, Liu, Chang, Jiang, Zhong‐qing, Pulkkinen, Marjo, Piironen, Vieno, Sontag‐Strohm, Tuula, Heinonen, Marina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2018
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021731/
https://www.ncbi.nlm.nih.gov/pubmed/29983967
http://dx.doi.org/10.1002/fsn3.641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6021731/
https://www.ncbi.nlm.nih.gov/pubmed/29983967
http://dx.doi.org/10.1002/fsn3.641

Ejemplares similares