NaCl induces flocculation and lipid oxidation of soybean oil body emulsions recovered by neutral aqueous extraction.

Xuan ZhouZhijing LiuWan WangYusi MiaoLiya GuYanan LiXin LiuLianzhou JiangJuncai Hou Zhanmei Jiang

Published in: Journal of the science of food and agriculture (2021)

The incorporation of NaCl significantly reduced the physical and oxidative stability of the SOB emulsion, and acidic pH mitigated NaCl-induced flocculation and lipid oxidation of SOB. © 2021 Society of Chemical Industry.

Keyphrases

fatty acid
hydrogen peroxide
ionic liquid
high glucose
diabetic rats
physical activity
mental health
electron transfer
oxidative stress