Comparative Study of Oxidative Structural Modifications of Unadsorbed and Adsorbed Proteins in Whey Protein Isolate-Stabilized Oil-in-Water Emulsions under the Stress of Primary and Secondary Lipid Oxidation Products.

Foods · 2021 · PMC7999650 · PMID 33799885

Europe PMC DOI

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Contrarily, the concentrations of the absorbed proteins showed an increasing trend with increasing addition levels of 13-HPODE or MDA, and the highest concentrations of the absorbed proteins were found in the emulsion with 1000 μmol/L MDA ( p < 0.05).

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