Oxidative stability of emulsions fortified with iron: the role of liposomal phospholipids
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.9509
Abstract: Abstract BACKGROUND Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro‐oxidant activity of soluble iron, which compromises the chemical stability… read more here.
Keywords: oxidative stability; emulsions fortified; fortified iron; iron ... See more keywords
Double emulsions fortified with plant and milk proteins as fat replacers in cheese
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110229
Abstract: Abstract The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions were produced by dissolving various proteins as… read more here.
Keywords: milk; double emulsions; emulsions fortified; fortified plant ... See more keywords