Surface Modification of Okara Cellulose Crystals with Phenolic Acids to Prepare Multifunction Emulsifier with Antioxidant Capacity and Lipolysis Retardation Effect
Emulsion-based foods are widely consumed, and their characteristics involving colloidal and oxidative stabilities should be considered. The fabrication of the interfaces by selecting the emulsifier may improve stability and trigger lipolysis, thereby reducing energy uptake from the emulsified food....
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/2/184 |