Header Logo

Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers.

Zhu Z, Zhao C, Yi J, Liu N, Cao Y, Decker EA, McClements DJ. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers. J Agric Food Chem. 2018 May 02; 66(17):4458-4468.

View in: PubMed