Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic
Hao Cheng, Haixia Zhang, Di Li, Hongwei Duan, Li Liang
Topics & Concepts
Sunflower oilEmulsionGum arabicChemistryWhey protein isolateWhey proteinResveratrolFood scienceSolubilityChromatographyOil dropletFish oilOriganumEssential oilBiochemistryOrganic chemistryFish <Actinopterygii>BiologyFisheryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis