Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions
Yi Liao, Mengxue Kang, Tianzhan Kou, Shizhang Yan, Tianyao Chen, Yu Gao, Baokun Qi, Yang Li
Topics & Concepts
ChemistryLipid oxidationPolyphenolGallic acidAntioxidantPhospholipidBiochemistryLipid peroxidationOrganic chemistryMembraneProteins in Food SystemsEdible Oils Quality and AnalysisAntioxidant Activity and Oxidative Stress