Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions
Suyeon Yang,
Sten ten Klooster,
Khoa Nguyen
et al.
Abstract:Spatiotemporal assessment of lipid and protein oxidation is key for understanding quality deterioration in emulsified food products containing polyunsaturated fatty acids. In this work, we first mechanistically validated the use of the lipid oxidation-sensitive fluorophore BODIPY 665/676 as a semi-quantitative marker for local peroxyl radical formation. Next, we assessed the impact of microfluidic and colloid mill emulsification on local protein and lipid oxidation kinetics in whey protein isolate (WPI)-stabil… Show more
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