Mixed plant-based emulsifiers inhibit the oxidation of proteins and lipids in walnut oil-in-water emulsions: Almond protein isolate-camellia saponin

Publication date: December 2020Source: Food Hydrocolloids, Volume 109Author(s): Shulin Zhang, Li Tian, Jianhua Yi, Zhenbao Zhu, Eric Andrew Decker, David Julian McClements

Source: Food Hydrocolloids - July 7, 2020 Category: Food Science Source Type: research