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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

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