Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher brownin...

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Autores principales:	Meng Li, Jinzhe Li, Yuxuan Huang, Munkh-Amgalan Gantumur, Akhunzada Bilawal, Abdul Qayum, Zhanmei Jiang
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2022-06-01
Colección:	Foods
Materias:	whey protein isolate conjugated linoleic acid emulsion glycosylated hydrolysates oxidative stability physical stability
Acceso en línea:	https://www.mdpi.com/2304-8158/11/13/1848
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