Co-partition and stabilization of polyphenols with low partition coefficient (Log P＜3) in emulsified oil droplets mediated by peppermint essential oil-Reference-Cited by-同舟云学术

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Co-partition and stabilization of polyphenols with low partition coefficient (Log P＜3) in emulsified oil droplets mediated by peppermint essential oil

Published:2024-10 Issue: Volume:698 Page:134492
ISSN:0927-7757
Container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects
language:en
Short-container-title:Colloids and Surfaces A: Physicochemical and Engineering Aspects

Author:

Xie Zhenfeng,Wu Yi

Publisher

Elsevier BV

Reference37 articles.

1. Co-delivery of synergistic antioxidants from food sources for the prevention of oxidative stress;Fleming;J. Agric. Food Res.,2021

2. Co-encapsulation systems for delivery of bioactive ingredients;Liu;Food Res. Int.,2022

3. Emulsion-based encapsulation and delivery systems for polyphenols;Lu;Trends Food Sci. Technol.,2016

4. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions;Farooq;Compr. Rev. Food Sci. Food Saf.,2021

5. Fabrication and utilization of bifunctional protein/polysaccharide coprecipitates for the independent codelivery of two model actives from simple oil-in-water emulsions;Spyropoulos;Langmuir,2018

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