Effect of anthocyanins on lipid oxidation and microbial spoilage in value-added emulsions with bilberry seed oil, anthocyanins and cold set whey protein hydrogels
Artikel i vetenskaplig tidskrift, 2019
Emulsions
Lipid oxidation
Anthocyanins
Microbial spoilage
Microstructure
Bilberry seed oil
Författare
Lina Svanberg
RISE Research Institutes of Sweden
Kajsa Malmberg
RISE Research Institutes of Sweden
Graziele Gustinelli Carvalho
Chalmers, Biologi och bioteknik, Livsmedelsvetenskap
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. 272 273-278Ämneskategorier
Fysikalisk kemi
Livsmedelsteknik
Annan kemi
DOI
10.1016/j.foodchem.2018.06.064