Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics

Egg White Protein–Proanthocyanin Complexes Stabilized Emulsions: Investigation of Physical Stability, Digestion Kinetics, and Free Fatty Acid Release Dynamics

Egg white proteins pose notable limitations in emulsion applications due to their inadequate wettability and interfacial instability. Polyphenol-driven alterations in proteins serve as an effective strategy for optimizing their properties. Herein, covalent and non-covalent complexes of egg white pro...

Full description

Bibliographic Details
Main Authors: Ting Zhang, Shanglin Li, Meng Yang, Yajuan Li, Xuanting Liu, Xiaomin Shang, Jingbo Liu, Zhiyang Du, Ting Yu
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Molecules
Subjects:
biomacromolecules
proanthocyanins
structure
emulsion
digestion kinetics
Online Access:https://www.mdpi.com/1420-3049/29/3/743

Internet

https://www.mdpi.com/1420-3049/29/3/743

Similar Items