Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts.

Autor: Caetano-Silva ME; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil., Barros Mariutti LR; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil., Bragagnolo N; Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil., Bertoldo-Pacheco MT; Center of Food Science and Quality, Institute of Food Technology, ITAL , 13070-178 Campinas, SP, Brazil., Netto FM; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2018 Feb 28; Vol. 66 (8), pp. 1981-1989. Date of Electronic Publication: 2018 Feb 15.