Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity

Hedi Wen; Zhenzhen Ning; Jinming Li; Yu Guan; Biying Zhang; Xiaomin Shang; Xuanting Liu; Zhiyang Du; Jingbo Liu; Ting Zhang

doi:10.1016/j.colsurfb.2022.112473

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Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity

Hedi Wen Zhenzhen Ning Jinming Li Yu Guan Biying Zhang Xiaomin Shang Xuanting Liu Zhiyang Du Jingbo Liu Ting Zhang

Year: 2022 Journal: Colloids and Surfaces B Biointerfaces Vol: 215 Pages: 112473-112473 Publisher: Elsevier BV

DOI: 10.1016/j.colsurfb.2022.112473

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Keywords:

Emulsion Ovalbumin Chemistry Circular dichroism Quenching (fluorescence) Antioxidant Fourier transform infrared spectroscopy Ingredient Hydrogen bond Fluorescence Chromatography Chemical engineering Organic chemistry Biochemistry Molecule Food science

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Protein Interaction Studies and Fluorescence Analysis

Life Sciences → Biochemistry, Genetics and Molecular Biology → Molecular Biology

Surfactants and Colloidal Systems

Physical Sciences → Chemistry → Organic Chemistry

Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity

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