Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins-Reference-Cited by-同舟云学术

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Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins

Published:2021-05 Issue: Volume:343 Page:128448
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Li,Kejing Yang,Zhang Shulin,Yi Jianhua,Zhu Zhenbao,Decker Eric Andrew,McClements David Julian

Funder

U.S. Department of Agriculture

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

1. Protection of Bovine Serum Albumin from Aggregation by Tween 80;Arakawa;Journal of Pharmaceutical Sciences,2000

2. Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface: Oxidized proteins and lipids affect oil-water interface rheology;Berton-Carabin;European Journal of Lipid Science and Technology,2016

3. Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions;Berton;Food Chemistry,2012

4. 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

5. Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives: Adding molecules to food, pros and cons…;Carocho;Comprehensive Reviews in Food Science and Food Safety,2014

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2. Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins;Food Chemistry;2024-11

3. Stability and lipid oxidation of oil-in-water emulsion stabilized by Maillard conjugates of soybean phosphatidylethanolamine with different polysaccharides;Food Hydrocolloids;2024-11

4. Novel high internal phase emulsion gels stabilized solely by hemp protein isolate: Enhancement of cannabidiol chemical stability and bioaccessibility;International Journal of Biological Macromolecules;2024-11

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