2021peer-reviewed49 citations
Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions
Xin Yin, Huanhuan Dong, Hao Cheng, Chuye Ji, Li Liang
Food Hydrocolloids
Concepts
ChemistryPolyphenolResveratrolFish oilAntioxidantEpigallocatechin gallateFood scienceLipid oxidation