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- Zhu, Zhenbao; Zhao, Cui; Yi, Jianhua; Liu, Ning; Cao, Yuangang; Decker, Eric A.; McClements, David Julian
- Journal of agricultural and food chemistry 2018 v.66 no.17 pp. 4458-4468
- walnut oil, etc ; antioxidant activity; droplets; electrophoresis; emulsifiers; emulsions; fluorescence; lipid peroxidation; lipid peroxides; moieties; nonionic surfactants; oxidation; oxidative stability; pH; particle size; polysorbates; thiobarbituric acid-reactive substances; whey protein isolate; Show all 18 Subjects
- ... The impact of interfacial composition on lipid and protein co-oxidation in oil-in-water emulsions containing a mixture of proteins and surfactants was investigated. The emulsions consisted of 5% v/v walnut oil, 0.5% w/v whey protein isolate (WPI), and 0 to 0.4% w/v Tween 20 (pH 3 and pH 7). The protein surface load, magnitude of the ξ-potential, and mean particle diameter of the emulsions decrease ...
- Gallier, Sophie; Tate, Holly; Singh, Harjinder
- Journal of agricultural and food chemistry 2013 v.61 no.2 pp. 410-417
- walnut oil, etc ; bile salts; crystals; digestion; droplets; emulsions; hydrolysis; in vitro digestion; lipid bodies; models; pepsin; peptides; proteins; proteolysis; transmission electron microscopy; triacylglycerols; walnuts; Show all 17 Subjects
- ... An oil body dispersion (11.3% fat) was prepared by wet disintegration of walnuts and was then subjected to a two-step model of in vitro digestion. In a gastric environment, proteolysis by pepsin led to the destabilization and coalescence of the oil bodies. Aggregation of the coalesced oil bodies was apparent under a confocal microscope, with aggregates up to 275 μm in size. Pepsin-resistant peptid ...