Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface
Tian Gong, Bang Chen, Ching Yuan Hu, Yu Rong Guo, Ye Hua Shen, Yong Hong Meng
Topics & Concepts
ResveratrolChemistryLipid oxidationAntioxidantDPPHFood scienceFood chemistryChromatographyOrganic chemistryBiochemistryCatalysisReaction mechanismGreen chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisEdible Oils Quality and Analysis