Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
Journal article, 2019
Emulsions
Lipid oxidation
Anthocyanins
Microbial spoilage
Microstructure
Bilberry seed oil
Author
Lina Svanberg
RISE Research Institutes of Sweden
Kajsa Malmberg
RISE Research Institutes of Sweden
Graziele Gustinelli Carvalho
Chalmers, Biology and Biological Engineering, Food and Nutrition Science
RISE Research Institutes of Sweden
C. Ohgren
RISE Research Institutes of Sweden
Ingela Persson
RISE Research Institutes of Sweden
Lena Brive
RISE Research Institutes of Sweden
Sophia Wassén
RISE Research Institutes of Sweden
Food Chemistry
0308-8146 (ISSN) 1873-7072 (eISSN)
Vol. 272 273-278Subject Categories
Physical Chemistry
Food Engineering
Other Chemistry Topics
DOI
10.1016/j.foodchem.2018.06.064