Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins
Li Tian, Kejing Yang, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Eric A. Decker, David Julian McClements
Topics & Concepts
ChemistryPolyphenolLipid oxidationFood scienceEmulsionWhey protein isolateCreamingPolyunsaturated fatty acidWhey proteinAntioxidantThiobarbituric acidBiochemistryChromatographyLipid peroxidationFatty acidProteins in Food SystemsTea Polyphenols and EffectsFood Chemistry and Fat Analysis