Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion

This study aimed to explore the effect of adding different concentrations (0, 0.01%, 0.03%, and 0.05% (w/w)) of tea polyphenol palmitate (TPP) in the oil phase on the emulsifying properties of 5 and 10 mg/mL myofibrillar protein (MP). Particle size results revealed that the flocculation of droplets...

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Detalles Bibliográficos
Autores principales: Li, Jianchao, Yang, Zongyun, Li, Zhen, Wu, Ling, Shen, Juan, Wang, Jinhua, Wang, Peng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104160/
https://www.ncbi.nlm.nih.gov/pubmed/35564049
http://dx.doi.org/10.3390/foods11091326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9104160/
https://www.ncbi.nlm.nih.gov/pubmed/35564049
http://dx.doi.org/10.3390/foods11091326

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