Impact of gum Arabic on the partition and stability of resveratrol in sunflower oil emulsions stabilized by whey protein isolate

Colloids and Surfaces B: Biointerfaces

Volumn 181, Issue , 2019, Pages 749-755

  Zhang, Haixia ^a   Fan, Qi ^a,b   Li, Di ^a   Chen, Xing ^a   Liang, Li ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Jinan Fruit Research Institute   (China)

Author keywords

Emulsion; Gum Arabic; Resveratrol; Whey protein isolate

Indexed keywords

ANTIOXIDANTS; CALCIUM; EMULSIFICATION; EMULSIONS; FLAVONOIDS; OSTWALD RIPENING; PROTEINS; RESVERATROL; STABILITY;

GUM ARABIC; INTERFACIAL MEMBRANES; NUTRITIONAL VALUE; OIL WATER INTERFACES; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; WHEY PROTEIN ISOLATE;

SUNFLOWER OIL;

CALCIUM CHLORIDE; GUM ARABIC; RESVERATROL; SUNFLOWER OIL; WHEY PROTEIN;

ARTICLE; DRUG STABILITY; DRUG STORAGE; EMULSION; ENCAPSULATION; LIPID OXIDATION; PARTICLE SIZE; PRIORITY JOURNAL; PROTEIN CONTENT; ZETA POTENTIAL; CHEMISTRY; ISOLATION AND PURIFICATION; SPECTROFLUOROMETRY; SURFACE PROPERTY;

EMULSIONS; GUM ARABIC; PARTICLE SIZE; RESVERATROL; SPECTROMETRY, FLUORESCENCE; SUNFLOWER OIL; SURFACE PROPERTIES; WHEY PROTEINS;

EID: 85067466780     PISSN: 09277765     EISSN: 18734367     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2019.06.034     Document Type: Article

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