Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions

Author:

Zhang Mi,Fan Liuping,Liu Yuanfa,Li Jinwei

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference45 articles.

1. Grafting phenolics onto milk protein via conjugated polymerization for delivery of multiple functionalities: Synthesis and characterization;Abd El–Maksoud;Food Chemistry,2019

2. Influence of heat processing and calcium ions on the ability of EDTA to inhibit lipid oxidation in oil–in–water emulsions containing omega–3 fatty acids;Alamed;Food Chemistry,2006

3. Effect of ultrasound–assisted alkaline treatment on functional property modifications of faba bean protein;Alavi;Food Chemistry,2021

4. Stabilization of water–in–oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability;Al–Maqtari;Food Chemistry,2021

5. Antioxidant activities and emulsifying properties of porcine plasma protein hydrolysates modified by oxidized tannic acid and oxidized chlorogenic acid;Chen;Process Biochemistry (Oxford, United Kingdom),2019

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