SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 8, Issue 9, 2017, Pages 3145-3154

Self-assembled colloidal complexes of polyphenol-gelatin and their stabilizing effects on emulsions

(5) Huang, Yu a,b Li, Aijun a,b Qiu, Chaoying a,b Teng, Yinglai a,b Wang, Yong a,b

a JINAN UNIVERSITY (China)

b Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BINDING ENERGY; BINS; EMULSIFICATION; FLAVONOIDS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; HYDROGEN BONDS; PARTICLE SIZE; PHASE INTERFACES; TRANSMISSION ELECTRON MICROSCOPY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; MORPHOLOGICAL STRUCTURES; NON-COVALENT COMPLEXES; OIL WATER INTERFACES; SELF ASSEMBLED COMPLEXES; SPHERICAL MORPHOLOGIES; STABILIZING EFFECTS;

OILS AND FATS;

ANTIOXIDANT; GELATIN; GRAPE SEED EXTRACT; GRAPE SEED PROANTHOCYANIDINS; POLYPHENOL; PROANTHOCYANIDIN; TANNIN DERIVATIVE;

CHEMISTRY; COLLOID; EMULSION; HYDROGEN BOND; PARTICLE SIZE;

ANTIOXIDANTS; COLLOIDS; EMULSIONS; GELATIN; GRAPE SEED EXTRACT; HYDROGEN BONDING; PARTICLE SIZE; POLYPHENOLS; PROANTHOCYANIDINS; TANNINS;

EID: 85029763826 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c7fo00705a Document Type: Article

Times cited : (62)

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