Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

X Yin, H Dong, H Cheng, C Ji, L Liang - Food Hydrocolloids, 2022 - Elsevier
In oil-in-water emulsions, a single phenolic compound has been used as interfacial
antioxidant. The co-encapsulated polyphenols may produce more supper stability or …
被引用次数：27 相关文章

Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions.

X Yin, H Dong, H Cheng, C Ji, L Liang - 2021 - cabidigitallibrary.org
In oil-in-water emulsions, a single phenolic compound has been used as interfacial
antioxidant. The co-encapsulated polyphenols may produce more supper stability or …

[引用][C] Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions

X Yin, H Dong, H Cheng, C Ji, L Liang - 2022