The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise

<div>Tiobarbitoric acid in different samples of mayonnaise during 6 months. H-100 and H-200: mayonnaise containing 100 and 200 ppm casein hydrolyzate, respectively. M-100 and M-200: mayonnaise containing 100 and 200 ppm encapsulated casein hydrolyzate, respectively.</div>

Journal of Food Biochemistry

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Figure 2

Figure 2: The Effect of Free and Encapsulated Casein Hydrolyzates on the Oxidation Rate and Structural Properties of Mayonnaise 