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- Li Cui, Chun, et al. Show all 6 Authors
- Journal of food science 2017 v.82 no.6 pp. 1319-1325
- ambient temperature; cultivars; emulsions; hydroperoxides; lipid bodies; lipid peroxidation; malondialdehyde; oils; oxidative stability; pH; peroxide value; phospholipids; proteins; seeds; soybeans; thiobarbituric acid-reactive substances; tocopherols; triacylglycerols; unsaturated fatty acids; zeta potential
- ... Soybeans contain oil bodies (OBs) that encapsulate triacylglycerols (TAGs) with a phospholipid monolayer carrying scattered proteins. In nature, soybean OBs can form natural emulsions in aqueous media and may serve as natural, minimally processed, stable, and pre‐emulsified oil for addition into appropriate food systems. In this study, OBs were obtained by aqueous extraction from the mature seeds ...