Physical and oxidative stability of oil-in-water (O/W) emulsions in the presence of protein (peptide): Characteristics analysis and bioinformatics prediction

Publication date: September 2021Source: LWT, Volume 149Author(s): Xiaohong Tong, Jia Cao, Mingyue Sun, Peilong Liao, Shicheng Dai, Wenyu Cui, Xiaoyi Cheng, Yang Li, Lianzhou Jiang, Huan Wang

Source: LWT Food Science and Technology - June 12, 2021 Category: Food Science Source Type: research