Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.

Gong, Tian; Chen, Bang; Hu, Ching Yuan; Guo, Yu Rong; Shen, Ye Hua; Meng, Yong Hong

Gong, Tian; Chen, Bang; Hu, Ching Yuan; Guo, Yu Rong; Shen, Ye Hua; Meng, Yong Hong.

Afiliação

Gong T; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue,
Chen B; Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, Northwest University, Xian, Shaanxi 710127, PR China.
Hu CY; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue,
Guo YR; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue,
Shen YH; Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, Northwest University, Xian, Shaanxi 710127, PR China. Electronic address: yhshen@nwu.edu.cn.
Meng YH; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education; National Research & Development Center of Apple Processing Technology; College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Changan Avenue,

Food Res Int ; 158: 111541, 2022 08.

Article em En | MEDLINE | ID: mdl-35840237

Assuntos

Caseínas; Juglans; Caseínas/química; Emulsões/química; Óleos de Plantas; Resveratrol; Água/química

Palavras-chave

Emulsion; Lipid oxidation; Protein oxidation; Resveratrol; Sodium caseinate; Walnut oil

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Texto completo: 1 Bases de dados: MEDLINE Assunto principal: Caseínas / Juglans Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article