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What is Oxidative Stability of Protein Emulsions about?
This study investigates the oxidative stability of corn oil-in-water emulsions stabilized by casein, whey protein isolate (WPI), and soy protein isolate (SPI) at pH 3.0. Results indicate that casein-stabilized emulsions exhibit the highest oxidative stability, followed by WPI and SPI, with factors such as interfacial film thickness and free radical scavenging properties influencing these differences. Further research is necessary to fully understand the mechanisms behind the varying oxidative stabilities of
- Author
- dakshahinigowda
- Language
- EN