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 …

Abstract Addition of different (−)-epigallocatechin-3-gallate (EGCG)(0, 100, 200, 500 or 1000
mg/L emulsion) on the interfacial composition and protein-lipid co-oxidation of whey protein …

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 …

This work aimed to investigate the effects of heat treatments at different temperatures (60, 70
and 90° C, expressed as HT-60, HT-70 and HT-90) on interfacial composition and protein …

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 …

The physical stability, interfacial composition and protein-lipid co-oxidation of O/W
emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and …

This work was to evaluate the potential of soy protein isolate (SPI)–resveratrol (RES)
complex as an emulsifier to improve the effectiveness of RES as a natural antioxidant in corn …

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 …

The impact of typical primary or secondary lipid oxidation (LPO) products, selected as
linoleic acid 13-hydroperoxide (13-HPODE) and malondialdehyde (MDA), on the structural …

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 …