Novel a-linolenic acid emulsions stabilized by octenyl succinylated starch -soy protein-epigallocatechin-3-gallate complexes: Characterization and antioxidant analysis
Tenglong Geng, Lidan Pan, Xiaorui Liu, Die Dong, Bo Cui, Li Guo, Chao Yuan, Meng Zhao, Haibo Zhao
Topics & Concepts
EmulsionChemistryGallateLinolenic acidStarchFourier transform infrared spectroscopyAntioxidantEpigallocatechin gallateChromatographyPropyl gallateParticle sizeCatechinOrganic chemistryNuclear chemistryFatty acidChemical engineeringPolyphenolLinoleic acidEngineeringPhysical chemistryProteins in Food SystemsFood Chemistry and Fat AnalysisFood composition and properties