Improved Oxidation Stability of Camellia Oil-in-Water Emulsions Stabilized by the Mixed Monolayer of Soy Protein Isolate/Bamboo Shoot Protein Complexes

The complex of soy protein isolate (SPI)/bamboo shoot protein concentrate (BPC) was developed to stabilize camellia oil-in-water (O/W) emulsions. The surface hydrophobicity of the BPC/SPI complex driven by hydrogen bonds and electrostatic attractions was improved. With the increasing ratio of BPC in...

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Detalles Bibliográficos
Autores principales: Xi, Yuhang, Zhang, Aiping, Wang, Zhongjiang, Farooq, Shahzad, Zhang, Cen, Wu, Liangru, Zhang, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8671835/
https://www.ncbi.nlm.nih.gov/pubmed/34926555
http://dx.doi.org/10.3389/fnut.2021.782212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8671835/
https://www.ncbi.nlm.nih.gov/pubmed/34926555
http://dx.doi.org/10.3389/fnut.2021.782212

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