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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| Main Authors: | , , , |
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| Format: | Book |
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MDPI AG,
2023-01-01T00:00:00Z.
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |