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Effect of droplet size of BSA-stabilized emulsions on lipid oxidation and on protein modifications evaluated by front-surface fluorescence

机译:BSA稳定乳液对脂氧化对脂氧化和蛋白质修饰的影响及前表面荧光

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When the size of the oil droplets of protein-stabilized oil-in-water emulsions decreases, first steps of lipid oxidation and protein modifications at the interface are favoured. However, the enhancement is far from being proportional to the increase of interface area and volatile production was found unchanged in the chosen oxygen-limiting conditions.
机译:当蛋白质稳定的油包水乳液的油滴的尺寸减少时,界面处的脂质氧化和蛋白质修饰的第一步是有利的。然而,增强远远不与界面面积的增加成比例,并且在所选的氧气限制条件下发现挥发性产生的挥发性产生。

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