From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates

From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates

In recent years, bifunctional ingredients extracted and utilized from waste by-products as raw materials have received significant attention in the food production process. Previous studies have found that bovine livers possess both antioxidant and emulsifying potential; therefore, enhancing these d...

Full description

Saved in:
Bibliographic Details
Main Authors: Yufeng Duan, Xue Yang, Ruheng Shen, Li Zhang, Xiaotong Ma, Yuling Qu, Long He, Lin Tong, Guangxing Han
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
dual properties
microstructure
binding laws
emulsions
Online Access:https://www.mdpi.com/2304-8158/14/13/2225
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items