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Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher brownin...

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Detalles Bibliográficos
Autores principales:	Li, Meng, Li, Jinzhe, Huang, Yuxuan, Gantumur, Munkh-Amgalan, Bilawal, Akhunzada, Qayum, Abdul, Jiang, Zhanmei
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265985/ https://www.ncbi.nlm.nih.gov/pubmed/35804664 http://dx.doi.org/10.3390/foods11131848

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