l-Theanine improves emulsification stability and antioxidant capacity of diacylglycerol by hydrophobic binding β-lactoglobulin as emulsion surface stabilizer
Xiuheng Xue, Haiyong He, Cunjun Liu, Li Wang, Lu Wang, Yueji Wang, Luping Wang, Yang Chen, Juhua Wang, Ruyan Hou
Topics & Concepts
Stabilizer (aeronautics)EmulsionChemistryDiacylglycerol kinaseQuenching (fluorescence)DispersityAntioxidantChromatographyChemical engineeringNuclear chemistryFluorescenceOrganic chemistryEnzymeEngineeringPhysicsProtein kinase CQuantum mechanicsMechanical engineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis