Effects of electrochemical treatment and Epigallocatechin-3-gallate on emulsification, rheological and oxidation stability of soybean oil body

Yu, Dianyu; Wang, Ning; Yu, Yingjie; Zhang, Hong; Feng, Dan; Elfalleh, Walid; Du, Jing; Wang, Liqi

doi:10.1016/j.jfoodeng.2023.111832

Journal of Food Engineering

2024

DOI: 10.1016/j.jfoodeng.2023.111832

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Effects of electrochemical treatment and Epigallocatechin-3-gallate on emulsification, rheological and oxidation stability of soybean oil body

Dianyu Yu,

Ning Wang,

Yingjie Yu

et al.

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Effects of electrochemical treatment and Epigallocatechin-3-gallate on emulsification, rheological and oxidation stability of soybean oil body

Cited by 3 publications

References 44 publications

Intelligent evaluation of antioxidant activity in tea products based on machine learning and cyclic voltammetry

Intelligent evaluation of antioxidant activity in tea products based on machine learning and cyclic voltammetry

Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions

Enhancing the physicochemical stability and bioaccessibility of curcumin-loaded soybean oil bodies emulsions in the in vitro elderly model

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