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Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins

  • Published:2022-05 Issue: Volume:375 Page:131672
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Tian Li,Zhang Shulin,Yi Jianhua,Zhu Zhenbao,Cui Leqi,Andrew Decker Eric,Julian McClements David

Funder

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

2. Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation;Berton;Journal of Agricultural and Food Chemistry,2012

3. Exogenous antioxidants-double-edged swords in cellular redox state health beneficial effects at physiologic doses versus deleterious effects at high doses;Bouayed;Oxidative Medicine and Cellular Longevity,2010

4. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions;Cheng;Food Chemistry,2019

5. Influence of emulsifier on the competitive adsorption of whey proteins in emulsions;Courthaudon;Food Structure,1991
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