Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Pumpkin seed oil (PSO), which is a valuable compound with high nutritional value used for the prevention of various chronic diseases, is prone to oxidation. In this work, small and uniform (su) ovalbumin (OVA) and pectin (PEC) were used to stabilize PSO in the form of an emulsion. The results showed...

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Detalles Bibliográficos
Autores principales: Huang, Yu, Xiang, Xiaole, Luo, Xiaoying, Li, Xiuting, Yu, Xiongwei, Li, Shugang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Special Section: Ultrasound Food Processing
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441206/
https://www.ncbi.nlm.nih.gov/pubmed/34509956
http://dx.doi.org/10.1016/j.ultsonch.2021.105717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441206/
https://www.ncbi.nlm.nih.gov/pubmed/34509956
http://dx.doi.org/10.1016/j.ultsonch.2021.105717

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