Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion

This study aimed to explore the effect of adding different concentrations (0, 0.01%, 0.03%, and 0.05% (<i>w</i>/<i>w</i>)) of tea polyphenol palmitate (TPP) in the oil phase on the emulsifying properties of 5 and 10 mg/mL myofibrillar protein (MP). Particle size results revea...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	Foods
المؤلفون الرئيسيون:	Jianchao Li, Zongyun Yang, Zhen Li, Ling Wu, Juan Shen, Jinhua Wang, Peng Wang
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	MDPI AG 2022-05-01
الموضوعات:	emulsion tea polyphenol palmitate myofibrillar protein concentration
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/11/9/1326

مواد مشابهة

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