Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
Yue Li, Yang Yihan, Song Zhu, Бо Лю, Fang Zhong, Dejian Huang
Topics & Concepts
EmulsionPolyphenolChemistryFood scienceOxidative phosphorylationStarchAntioxidantOrganic chemistryBiochemistryProteins in Food SystemsTea Polyphenols and EffectsMicroencapsulation and Drying Processes