Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey pro...

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Detalles Bibliográficos
Autores principales: Chen, Yang, Cheng, Hao, Liang, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045782/
https://www.ncbi.nlm.nih.gov/pubmed/36978837
http://dx.doi.org/10.3390/antiox12030589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10045782/
https://www.ncbi.nlm.nih.gov/pubmed/36978837
http://dx.doi.org/10.3390/antiox12030589

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