Deciphering the role of endogenous polyphenols in the stability and rheological properties of walnut Oleosome emulsions
Shan Li, Zheng Zhou
Topics & Concepts
PolyphenolRheologyChemistryEmulsionFood scienceViscosityAntioxidantThermal stabilityLipid oxidationChemical engineeringIonic strengthChromatographyFood chemistryBiochemistryRaman spectroscopyPeptideApparent viscosityNuts composition and effectsBee Products Chemical AnalysisFermentation and Sensory Analysis