Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein

Influence of initial protein structures and xanthan gum on the oxidative stability of O/W emulsions stabilized by whey protein

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 120, Part A, December 2018, Pages 34-44

Chanchan Sun, Bin Liang, Huanjing Sheng, Ruijun Wang, Jiang Zhao, Zesheng Zhang, Min Zhang,