Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 505-511

  von Staszewski, Mariana ^a   Pizones Ruiz Henestrosa, Victor M ^a   Pilosof, Ana M R ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Antioxidant; Emulsions; Green tea polyphenols; Interfacial properties; lactoglobulin

Indexed keywords

EID: 84886308072     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.07.008     Document Type: Article

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