Food–grade interface design based on antioxidants to enhance the performance, functionality and application of oil–in–water emulsions: Monomeric, binary and ternary systems
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Topics & Concepts
EmulsionAntioxidantChemistryChemical engineeringTernary operationLipid oxidationMonomerFood scienceOrganic chemistryPolymerComputer scienceProgramming languageEngineeringEdible Oils Quality and AnalysisProteins in Food SystemsTea Polyphenols and Effects