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

• मुख्य लेखकों: Alina Bock (लेखक), Helena Kieserling (लेखक), Ulrike Steinhäuser (लेखक), Sascha Rohn (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: MDPI AG, 2023-01-01T00:00:00Z.
• विषय: article
• ऑनलाइन पहुंच: Connect to this object online.

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...