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

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...

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Bibliographic Details
Main Authors:	Jianchao Li, Zongyun Yang, Zhen Li, Ling Wu, Juan Shen, Jinhua Wang, Peng Wang
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Series:	Foods
Subjects:	emulsion tea polyphenol palmitate myofibrillar protein concentration
Online Access:	https://www.mdpi.com/2304-8158/11/9/1326

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