Resveratrol promotes interfacial adsorption behaviour and retards protein-lipid co-oxidation of whey protein isolate stabilised O/W emulsions

作者：Jiaxin Chen, Jingming Zhang, Zihan Xu, Baohua Kong, Hui Wang, Jie Tang, Qian Liu, Xin Li · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109010 · 被引用次数：49 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Microencapsulation and Drying Processes