Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG

Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG

Abstract In this study, complexes formed by sodium caseinate (CS) and different concentrations of (−)‐epigallocatechin‐3‐gallate (EGCG) were successfully prepared. The structures of the CS–EGCG complexes were then analyzed by fluorescence spectroscopy, circular dichroism, and Fourier transform infra...

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Bibliographic Details
Main Authors: Wei Tang, Minghui Li, Christos Ritzoulis, Yefeng Liu, Yuting Ding, Weilin Liu, Jianhua Liu
Format: Article
Language:English
Published: Wiley 2023-09-01
Series:Food Frontiers
Subjects:
antioxidant
(−)‐epigallocatechin‐3‐gallate
emulsion stability
sodium caseinate
thermodynamic analysis
Online Access:https://doi.org/10.1002/fft2.237

Internet

https://doi.org/10.1002/fft2.237

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