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Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

机译：界面组合物对水包油乳液中脂质和蛋白质共氧化的影响：表面活性剂酪蛋白的竞争性移位

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Jianhua Yi; Jianqin Ning; Zhenbao Zhu; Leqi Cui; Eric A. Decker; David Julian McClements;
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1. Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants [J] . Yi Jianhua, Ning Jianqin, Zhu Zhenbao, Food Hydrocolloids . 2019,第FEBa期

机译：界面组成对水包油乳液中脂质和蛋白质共氧化的影响：酪蛋白被表面活性剂竞争性置换
2. Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers [J] . Zhu Zhenbao, Zhao Cui, Yi Jianhua, Journal of Agricultural and Food Chemistry . 2018,第17期

机译：界面组合物对含有混合效率的水乳液中脂质和蛋白质共氧化的影响
3. Impact of Lipid and Protein Co-oxidation on Digestibility of Dairy Proteins in Oil-in-Water (O/W) Emulsions [J] . Obando Monica, Papastergiadis Antonios, Li Shanshan, Journal of Agricultural and Food Chemistry . 2015,第44期

机译：脂质和蛋白质共氧化对水包油（O / W）乳液中乳蛋白消化率的影响
4. INTERACTIONS BETWEEN POLYMERIC SURFACTANTS AND BILE SALTS: NEW ROUTES FOR CONTROLLING LIPID DIGESTION OF OIL-IN-WATER EMULSIONS [C] . A. Torcello-Gomez, J. Maldonado-Valderrama, A.B. Jodar-Reyes Gums and Stabilisers for the Food Industry Conference . 2014

机译：聚合物表面活性剂和胆汁盐之间的相互作用：用于控制脂质消解油包水乳液的新途径
5. Engineering Interfacial Structure of Proteins to Resist Surfactant-Induced Competitive Displacement [D] . ?Cai, Bingqing 2019

机译：蛋白质的工程界面结构抵抗表面活性剂诱导的竞争性位移
6. Effect of Composition and Interfacial Tension on theRheology and Morphology of Heavy Oil-In-Water Emulsions [O] . Marianna P. Arinina, Kirill V. Zuev, Valery G. Kulichikhin, 2020

机译：成分和界面张力对其影响重水包油乳液的流变学和形态
7. Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins [O] . Göker Gürbüz, Chang Liu, Zhong-qing Jiang, 2018

机译：通过微波处理和常规热处理的Faba豆蛋白稳定乳液的蛋白质 - 脂质共氧化

Impact of interfacial composition on co-oxidation of lipids and proteins in oil-in-water emulsions: Competitive displacement of casein by surfactants

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