Limited hydrolysis of glycosylated whey protein isolate ameliorates the oxidative and physical stabilities of conjugated linoleic acid oil-in-water emulsions

Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Meng Li, Rui Yu, Runxiao Fu, Yanting He, Panpan Zhao, Zhanmei Jiang, Juncai Hou
Source: Food Chemistry - Category: Food Science Source Type: research