Antioxidant mechanisms of continuous phase protein in oil -in -water food emulsions
Proteins and protein-derived materials, such as enzymatic hydrolysates, have been shown to improve the oxidative stability of food lipids. However, the mechanisms of protein antioxidant action are complex, particularly in heterogeneous, dynamic environments such as food systems. The goal of this res...
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| Language: | ENG |
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ScholarWorks@UMass Amherst
2006
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| Online Access: | https://scholarworks.umass.edu/dissertations/AAI3242317 |