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 …

Protein-based assemblies have been widely used for the encapsulation and protection of
bioactive components. The location of bioactive components in a carrier with different …

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 …

Resveratrol, a non-flavonoid polyphenol found mainly in red grapes and peanuts, with
excellent antioxidant and protein-binding properties. This present work was aimed to …

Accumulation of polyphenolic antioxidants at the oil–water interfaces of lipid-based
emulsions is crucial to improve their oxidative stability. Polyphenolic antioxidants are added …

Whey protein isolate (WPI) is often used in food emulsions and can also interact with
resveratrol, a natural amphiphilic polyphenol, this interaction being improved by heat …

This work studied the effects of different concentrations of gum arabic (GA) on the interfacial
adsorption kinetics of whey protein (WP) at the oil–water interface, the possibility of emulsion …

Food proteins have been widely used as carrier materials due to their multiple functional
properties. Hydrophobic bioactives are generally dissolved in the oil phase of O/W …

Naturally self-assembling property of sodium caseinate (SC) provides the possibility of
loading bioactive compounds to the oil-water interface of oil-in-water (O/W) emulsions. In …

Lipid-protein co-oxidation often causes nutrition loss, texture changes, and shortened shelf-
life of emulsions. In this study, resveratrol significantly prevented lipid-protein co-oxidation in …