Impact of Phenolic Acid Derivatives on the Oxidative Stability of β-Lactoglobulin-Stabilized Emulsions

Proteins, such as β-lactoglobulin (β-Lg), are often used to stabilize oil–water-emulsions. By using an additional implementation of phenolic compounds (PC) that might interact with the proteins, the oxidative stability can be further improved. Whether PC have a certain pro-oxidant effect on oxidatio...

Descripción completa

Detalles Bibliográficos
Autores principales: Bock, Alina, Kieserling, Helena, Steinhäuser, Ulrike, Rohn, Sascha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9854828/
https://www.ncbi.nlm.nih.gov/pubmed/36671043
http://dx.doi.org/10.3390/antiox12010182

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9854828/
https://www.ncbi.nlm.nih.gov/pubmed/36671043
http://dx.doi.org/10.3390/antiox12010182

Ejemplares similares