| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8888909 | Food Research International | 2018 | 39 Pages |
Abstract
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 12â¯h presented good emulsification stability.124
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Authors
Jing Chang, Xu Kang, Jiang-lan Yuan,