Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions
Jiaxin Chen, Jingming Zhang, Zihan Xu, Baohua Kong, Hui Wang, Jie Tang, Qian Liu, Xin Li
Topics & Concepts
Whey protein isolateResveratrolChemistryLipid oxidationWhey proteinAdsorptionEmulsionAntioxidantPolyphenolHydrophobic effectChromatographyOrganic chemistryBiochemistryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes