Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions
Xin Yin, Huanhuan Dong, Hao Cheng, Chuye Ji, Li Liang
Topics & Concepts
ChemistryPolyphenolResveratrolFish oilAntioxidantEpigallocatechin gallateFood scienceLipid oxidationGallateOil dropletChromatographyEmulsionOrganic chemistryNuclear chemistryBiochemistryFish <Actinopterygii>FisheryBiologyProteins in Food SystemsMicroencapsulation and Drying ProcessesTea Polyphenols and Effects