Effects of polar quercetin and non-polar resveratrol on the functional properties, oxidative stability and interfacial behavior of camellia oil body emulsions
Guruprasad Kori Yatheshappa, Shahzad Farooq, Hui Zhang
Topics & Concepts
ChemistryResveratrolQuercetinPolyphenolABTSAntioxidantGenipinOrganic chemistryDPPHSurface tensionFourier transform infrared spectroscopyThermal stabilityBiochemistryLipid oxidationCamelliaOxidative phosphorylationNuclear chemistryLipid dropletChromatographyFood scienceCatalysisTannic acidLipid peroxidationPhenolsProteins in Food SystemsFood Chemistry and Fat AnalysisEdible Oils Quality and Analysis