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Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity.
Wen, Hedi; Ning, Zhenzhen; Li, Jinming; Guan, Yu; Zhang, Biying; Shang, Xiaomin; Liu, Xuanting; Du, Zhiyang; Liu, Jingbo; Zhang, Ting.
Afiliação
  • Wen H; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Ning Z; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Li J; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Guan Y; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Zhang B; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Shang X; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Liu X; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Du Z; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China.
  • Liu J; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China. Electronic address: ljb168@sohu.com.
  • Zhang T; Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People's Republic of China. Electronic address: tingzhang@jlu.edu.cn.
Colloids Surf B Biointerfaces ; 215: 112473, 2022 Jul.
Article em En | MEDLINE | ID: mdl-35367745
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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Proantocianidinas / Antioxidantes Idioma: En Revista: Colloids Surf B Biointerfaces Assunto da revista: QUIMICA Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Proantocianidinas / Antioxidantes Idioma: En Revista: Colloids Surf B Biointerfaces Assunto da revista: QUIMICA Ano de publicação: 2022 Tipo de documento: Article