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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.
Tian, Li; Zhang, Shulin; Yi, Jianhua; Zhu, Zhenbao; Cui, Leqi; Andrew Decker, Eric; Julian McClements, David.
Afiliação
  • Tian L; College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road An yang, Henan 455000, PR China.
  • Zhang S; College of Biology and Food Engineering, Anyang Institute of Technology, Huanghe Road An yang, Henan 455000, PR China.
  • Yi J; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, PR China. Electronic address: yijianhua@sust.edu.cn.
  • Zhu Z; School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi'an, Shaanxi 710021, PR China.
  • Cui L; Department of Nutrition and Integrative Physiology, Florida State University, Tallahassee, FL 32306, USA.
  • Andrew Decker E; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
  • Julian McClements D; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA. Electronic address: mcclements@foodsci.umass.edu.
Food Chem ; 375: 131672, 2022 May 01.
Article em En | MEDLINE | ID: mdl-34865927
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polifenóis / Antioxidantes Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polifenóis / Antioxidantes Idioma: En Ano de publicação: 2022 Tipo de documento: Article