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Interaction of ß-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion.
Zhao, Mouming; Jiao, Ming; Zhou, Feibai; Lin, Lianzhu; Sun, Weizheng.
Afiliación
  • Zhao M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Techn
  • Jiao M; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
  • Zhou F; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
  • Lin L; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China. Electronic address: felzlin@scut.edu.cn.
  • Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
Food Chem ; 268: 315-323, 2018 Dec 01.
Article en En | MEDLINE | ID: mdl-30064764
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Catequina / Proteínas de Soja / Emulsiones / Antígenos de Plantas / Proteínas de Almacenamiento de Semillas / Globulinas / Antioxidantes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Catequina / Proteínas de Soja / Emulsiones / Antígenos de Plantas / Proteínas de Almacenamiento de Semillas / Globulinas / Antioxidantes Idioma: En Revista: Food Chem Año: 2018 Tipo del documento: Article