FUNCTIONAL FOOD COMPOSITIONS BASED ON WHEY PROTEIN ISOLATE, FISH OIL AND SOY PHOSPHOLIPIDS
The aim of the research was to study the impact of whey protein isolate on the solubility and oxidative stability of the lipid composition based on soy phosphatidylcholine and fish oil. The relationship between the molecular parameters (density; ζ-potential) of the formed complex particles and their...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2020-03-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/63 |
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