2022peer-reviewed51 citations
Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion
Yue Li, Yang Yihan, Song Zhu, Бо Лю, Fang Zhong, Dejian Huang
Food Hydrocolloids
Concepts
EmulsionPolyphenolChemistryFood scienceOxidative phosphorylationStarch