Recent Progress on Protein-Polyphenol Complexes: Effect on Stability and Nutrients Delivery of Oil-in-Water Emulsion System

Oil-in-water emulsions are widely encountered in the food and health product industries. However, the unsaturated fatty acids in emulsions are easily affected by light, oxygen, and heat, which leads to oxidation, bringing forward difficulties in controlling emulsion quality during transportation, st...

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Detalles Bibliográficos
Autores principales: Li, Minghui, Ritzoulis, Christos, Du, Qiwei, Liu, Yefeng, Ding, Yuting, Liu, Weilin, Liu, Jianhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8594825/
https://www.ncbi.nlm.nih.gov/pubmed/34796195
http://dx.doi.org/10.3389/fnut.2021.765589

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8594825/
https://www.ncbi.nlm.nih.gov/pubmed/34796195
http://dx.doi.org/10.3389/fnut.2021.765589

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