Cheng et al., 2010 - Google Patents
Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsionsCheng et al., 2010
- Document ID
- 5228625230255774307
- Author
- Cheng Y
- Xiong Y
- Chen J
- Publication year
- Publication venue
- Food Chemistry
External Links
Snippet
The efficacy of a previously developed antioxidative potato protein hydrolysate (PPH) for the stabilisation of oil droplets and inhibition of lipid oxidation in soybean oil-in-water (O/W) emulsions was investigated. Emulsions (10% lipid, pH 7.0) with PPH-coated oil droplets …
- 239000000839 emulsion 0 title abstract description 137
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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