Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food
emulsions. The complexity of the reactions at play combined with the increased demand …

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 …

Rice bran protein (RBP) was prepared from rice bran (RB) under different storage periods
(0, 1, 5, 7, 10 d), and isolated RBP was used to prepare protein emulsion. The RB crude oil …

Dairy products, such as liquid, powdered, and fermented milk, provide an excellent source of
nutrition and constitute part of a well-balanced diet. However, measures to prevent the …

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 …

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 …

It has been a great challenge of using natural polysaccharides to stabilize food emulsions,
due to their poor amphiphilicity. In this study, a novel strategy of using polysaccharide to …

Protein-lipid co-oxidation of whey protein isolate (WPI)-stabilized oil-in-water (O/W)
emulsions with different ionic strengths (0, 100, 200, 300 and 400 mM) during storage were …

Herein, we investigated the effects of tannic acid (TA) concentration (0.02–0.70 mg/mL) on
the physical stability, interfacial properties, and lipid/protein co-oxidation behavior of oil body …

The present study mainly assessed the effects of different homogenisation methods on
protein-lipid co-oxidation in whey protein isolate (WPI)-stabilised oil-in-water (O/W) …