Partition and stability of resveratrol in whey protein isolate oil-in-water emulsion: Impact of protein and calcium concentrations
Q Fan, L Wang, Y Song, Z Fang, M Subirade… - International Dairy …, 2017 - Elsevier
… dependent on the protein content at the oil–water interface. Partition of resveratrol and WPI
… The stability of resveratrol increased as the concentration of WPI increased, but decreased …
… The stability of resveratrol increased as the concentration of WPI increased, but decreased …
Improved emulsion stability and resveratrol encapsulation by whey protein/gum arabic interaction at oil-water interface
P Shao, J Feng, P Sun, C Ritzoulis - International journal of biological …, 2019 - Elsevier
… Adding resveratrol into oil influenced the adsorption of WP at … stability and the encapsulation
efficiency of resveratrol. The … % for resveratrol, while emulsions showed the best stability at a …
efficiency of resveratrol. The … % for resveratrol, while emulsions showed the best stability at a …
The mechanism of resveratrol stabilization and degradation by synergistic interactions between constituent proteins of whey protein
X Yin, H Cheng, P Van der Meeren, L Liang - Food Research …, 2024 - Elsevier
… whey proteins at 45C for 30 days. The rank of accelerated degradation of resveratrol by
individual whey proteins was … of whey protein-resveratrol complexes, the oxidation stability of the …
individual whey proteins was … of whey protein-resveratrol complexes, the oxidation stability of the …
[HTML][HTML] Resveratrol stabilization and loss by sodium caseinate, whey and soy protein isolates: Loading, antioxidant activity, oxidability
X Yin, H Cheng, Wusigale, H Dong, W Huang, L Liang - Antioxidants, 2022 - mdpi.com
… In this study, the interaction between resveratrol and whey protein isolate (WPI), sodium …
oxidation, improved the storage stability of resveratrol, and the impact of SC on resveratrol …
oxidation, improved the storage stability of resveratrol, and the impact of SC on resveratrol …
Impact of oil type on the location, partition and chemical stability of resveratrol in oil-in-water emulsions stabilized by whey protein isolate plus gum Arabic
H Cheng, H Zhang, D Li, H Duan, L Liang - Food Hydrocolloids, 2020 - Elsevier
… the influence of oil type on the partition and chemical stability of resveratrol in a protein-based
emulsion. Whey proteins are a mixture of globular proteins, such as β-lactoglobulin, α-…
emulsion. Whey proteins are a mixture of globular proteins, such as β-lactoglobulin, α-…
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
… protein isolate (SPI) complexes with resveratrol are efficient emulsifiers for improving oxidative
stability … About 50% of the resveratrol bound by whey protein isolate (WPI) is adsorbed at …
stability … About 50% of the resveratrol bound by whey protein isolate (WPI) is adsorbed at …
Effect of resveratrol or ascorbic acid on the stability of α-tocopherol in O/W emulsions stabilized by whey protein isolate: Simultaneous encapsulation of the vitamin and …
L Wang, Y Gao, J Li, M Subirade, Y Song, L Liang - Food Chemistry, 2016 - Elsevier
… binding bioactives to the protein membrane of oil droplets. In this study, the influence of whey
protein isolate (WPI) concentration and amphiphilic resveratrol or hydrophilic ascorbic acid …
protein isolate (WPI) concentration and amphiphilic resveratrol or hydrophilic ascorbic acid …
Whey protein isolate-resveratrol complex as a radical scavenging foaming ingredient with increased ultraviolet stability
M Yan, Y Wang, C Wang, S Feng, T Zhang - Food Chemistry, 2024 - Elsevier
… Herein, whey protein isolate-resveratrol complexes (WPI-RES) were fabricated to address
… ultraviolet stability and radical scavenging activity, paves the way to develop stable health-…
… ultraviolet stability and radical scavenging activity, paves the way to develop stable health-…
Fabrication of resveratrol-loaded whey protein–dextran colloidal complex for the stabilization and delivery of β-carotene emulsions
J Yi, Y Liu, Y Zhang, L Gao - Journal of Agricultural and Food …, 2018 - ACS Publications
… The effects of resveratrol (RES)-loaded whey protein isolate (WPI)–dextran nanocomplex
on the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI–dextran …
on the physicochemical stability of β-carotene (BC) emulsions were evaluated. WPI–dextran …
Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions
J Chen, J Zhang, Z Xu, B Kong, H Wang, J Tang… - Food …, 2023 - Elsevier
… In this study, resveratrol improved the physical stability of the O/W emulsions as evidenced
by higher absolute ζ-potential values and lower droplet size. Moreover, the interfacial …
by higher absolute ζ-potential values and lower droplet size. Moreover, the interfacial …
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