Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
JournalFood Science & Nutrition
Volume6
Issue number4
Pages (from-to)1032-1039
Number of pages8
ISSN2048-7177
DOIs
Publication statusPublished - Jun 2018
MoE publication typeA1 Journal article-refereed

Fields of Science

  • emulsions
  • faba beans
  • lipid oxidation
  • lipoxygenase
  • protein oxidation
  • IN-WATER EMULSIONS
  • EMULSIFYING PROPERTIES
  • BETA-LACTOGLOBULIN
  • OXIDATION-PRODUCTS
  • LIPOXYGENASE
  • FLUORESCENCE
  • PEA
  • IMPROVEMENT
  • EXTRACTION
  • STORAGE
  • 416 Food Science

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