Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions-Reference-Cited by-同舟云学术

Self-assembled colloidal complexes of polyphenol–gelatin and their stabilizing effects on emulsions

Published:2017 Issue:9 Volume:8 Page:3145-3154
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Huang Yu¹²³⁴⁵,Li Aijun¹²³⁴⁵,Qiu Chaoying¹²³⁴⁵^ORCID,Teng YingLai¹²³⁴⁵,Wang Yong¹²³⁴⁵

Affiliation:

1. Guangdong Saskatchewan Oilseed Joint Laboratory

2. Department of Food Science and Engineering

3. Jinan University

4. Guangzhou 510632

5. China

Abstract

We studied the in-depth characteristics including the binding interactions and morphological structure of tannic acid (TA)/grape seed proanthocyanidins (GSP) and gelatin (GLT) colloidal complexes, and evaluated the lipid oxidation of emulsions formed by the colloidal complexes.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00705A

Reference39 articles.

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5. Antioxidative activity and emulsifying properties of cuttlefish skin gelatin–tannic acid complex as influenced by types of interaction

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