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This study investigates the stability and antioxidative properties of oxidatively stressed soy protein hydrolysate (SPH) in oil-in-water emulsions. Despite significant oxidation, SPH retained its emulsifying and antioxidant capabilities, with nonpolar peptides preferentially adsorbing at the interface. The findings suggest that oxidative modifications alter peptide distribution but do not significantly impair their functionality in emulsions.

Author

Raquel Lima

Language

EN