Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins.

Foods · 2024 · PMC11120051 · PMID 38790813

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a decreasing trendno p-value reported

As shown in Figure 9 A, the centrifugal stability constant exhibits a decreasing trend followed by an increasing trend as the oxidation concentration increases.

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an increasing trendno p-value reported

In addition to this, the adsorption rate of adsorbed proteins showed a decreasing and then an increasing trend with the increase in the oxidized concentration.

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