Enhancing emulsification and antioxidant ability of egg albumin by moderately acid hydrolysis: Modulating an emulsion-based system for mulberry seed oil

Moderately acid hydrolysis enhanced DPPH radical scavenging ability and lipid peroxidation inhibiting ability of egg albumin, and so effectively slowed down the oxidation of MSO in droplets of the emulsion. The emulsions stabilized by egg albumin acidolyzed for 4, 6 and 12 h presented good emulsification stability.124