Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate

H Zhang, Q Fan, D Li, X Chen, L Liang - Colloids and surfaces B …, 2019 - Elsevier
In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant,
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …
被引用次数：42 相关文章

Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate

H Zhang, Q Fan, D Li, X Chen… - Colloids and surfaces …, 2019 - pubmed.ncbi.nlm.nih.gov
In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant,
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …

Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate.

H Zhang, Q Fan, D Li, X Chen… - Colloids and surfaces. B …, 2019 - europepmc.org
In protein-stabilized oil-in-water emulsions, a co-emulsifier may also be an antioxidant,
increasing the oxidative stability of the oil and adding nutritional value to the formulation. We …

[引用][C] Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate

H Zhang, Q Fan, XC Di Li, L Liang - Colloids and Surfaces B …, 2019 - cir.nii.ac.jp
Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions
stabilized by whey protein isolate | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ …

[引用][C] Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate

H Zhang, Q Fan, D Li, X Chen, L Liang - 2019