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

Liao, Yi; Kang, Mengxue; Kou, Tianzhan; Yan, Shizhang; Chen, Tianyao; Gao, Yu; Qi, Baokun; Li, Yang

doi:10.1016/j.foodhyd.2024.110077

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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

Cited by 2 publications

References 76 publications

Enhancement of catechin loaded in BSA-pullulan nanoparticles on the oxidation stability of pickering emulsion: Effect of concentration

Enhancement of catechin loaded in BSA-pullulan nanoparticles on the oxidation stability of pickering emulsion: Effect of concentration

Driving the Binding of the Lactoferrin and Rutin/Gallic Acid Complex Interaction: Tracking Changes of Protein Conformation and Functional Properties

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