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Effects of zein hydrolysates coupled with sage ( salvia officinalis ) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodhyd.2018.07.052 Yuanyuan Li , Haotian Liu , Qian Liu , Baohua Kong , Xinping Diao
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2019-02-01 , DOI: 10.1016/j.foodhyd.2018.07.052 Yuanyuan Li , Haotian Liu , Qian Liu , Baohua Kong , Xinping Diao
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Abstract The influence of zein hydrolysates (ZH) coupled with sage extract (SE) on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions was evaluated. The emulsion with 100 μg/mL SE had the highest emulsifying stability (p
中文翻译：
玉米蛋白水解物与鼠尾草提取物偶联对肌原纤维蛋白制备的水包油乳剂乳化和氧化稳定性的影响
摘要 评价了玉米蛋白水解物（ZH）与鼠尾草提取物（SE）偶联对肌原纤维蛋白制备的水包油乳剂的乳化和氧化稳定性的影响。100 μg/mL SE 的乳液具有最高的乳化稳定性（p
更新日期：2019-02-01
中文翻译：
玉米蛋白水解物与鼠尾草提取物偶联对肌原纤维蛋白制备的水包油乳剂乳化和氧化稳定性的影响
摘要 评价了玉米蛋白水解物（ZH）与鼠尾草提取物（SE）偶联对肌原纤维蛋白制备的水包油乳剂的乳化和氧化稳定性的影响。100 μg/mL SE 的乳液具有最高的乳化稳定性（p
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