Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions

Food Chemistry

Volumn 161, Issue , 2014, Pages 324-331

  Wan, Zhi Li ^a   Wang, Jin Mei ^a   Wang, Li Ying ^a   Yuan, Yang ^a   Yang, Xiao Quan ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Oil water emulsion; Oxidative stability; Protein polyphenol interaction; Resveratrol; Soy protein isolate

Indexed keywords

EMULSIFICATION; EMULSIONS; PROTEINS; RESVERATROL;

ANTI-OXIDANT ACTIVITIES; HYDROPHOBIC INTERACTIONS; LIPID HYDROPEROXIDES; OIL-IN-WATER EMULSIONS; OIL/WATER EMULSION; OXIDATIVE STABILITY; PROTEIN-POLYPHENOL INTERACTIONS; SOY PROTEIN ISOLATES;

OXIDATION RESISTANCE;

CORN OIL WATER EMULSION; EMULSIFYING AGENT; HEXANAL; LIPID HYDROPEROXIDE; RESVERATROL; SOYBEAN PROTEIN; UNCLASSIFIED DRUG; VOLATILE AGENT; WATER; WATER OIL CREAM; ANTIOXIDANT; CORN OIL; EMULSION; STILBENE DERIVATIVE;

ADSORPTION; ARTICLE; COMPLEX FORMATION; HEAT TREATMENT; HYDROPHOBICITY; OXIDATION; PHYSICAL CHEMISTRY; CHEMISTRY; DRUG STABILITY; EMULSION; FLUORESCENCE; OXIDATION REDUCTION REACTION; PARTICLE SIZE; SOLUBILITY;

ANTIOXIDANTS; CORN OIL; DRUG STABILITY; EMULSIONS; FLUORESCENCE; OXIDATION-REDUCTION; PARTICLE SIZE; SOLUBILITY; SOYBEAN PROTEINS; STILBENES; WATER;

EID: 84899694902     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.028     Document Type: Article

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