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Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins

Li Tian, Shulin Zhang, Jianhua Yi, Zhenbao Zhu, Leqi Cui, Eric A. Decker, David Julian McClements

2021Food Chemistry49 citationsDOI

Topics & Concepts

AntioxidantEmulsionPolyphenolChemistryAqueous two-phase systemLipid oxidationAqueous solutionFood scienceBiochemistryChromatographyOrganic chemistryProtein Hydrolysis and Bioactive PeptidesTea Polyphenols and EffectsMeat and Animal Product Quality
Antioxidant and prooxidant activities of tea polyphenols in oil-in-water emulsions depend on the level used and the location of proteins | Litcius