Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations
While protein-stabilized emulsions have demonstrated potential for various applications in food, their poor lipid oxidation remains a major challenge. The relationship between the architecture of polyphenolic compounds and their capacity to suppress lipid oxidation has not received extensive scrutin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-04-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/8/1674 |
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