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

Li, Meng; Li, Jinzhe; Huang, Yuxuan; Gantumur, Munkh-Amgalan; Bilawal, Akhunzada; Qayum, Abdul; Jiang, Zhanmei

Li, Meng; Li, Jinzhe; Huang, Yuxuan; Gantumur, Munkh-Amgalan; Bilawal, Akhunzada; Qayum, Abdul; Jiang, Zhanmei.

Afiliación

Li M; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Li J; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Huang Y; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Gantumur MA; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Bilawal A; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Qayum A; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Jiang Z; Key Laboratory of Dairy Science (Ministry of Education), College of Food Science, Northeast Agricultural University, Harbin 150030, China.

Foods ; 11(13)2022 Jun 23.

Article en En | MEDLINE | ID: mdl-35804664