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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...

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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

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