Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

Effect of Oil Type on Spatial Partition of Resveratrol in the Aqueous Phase, the Protein Interface and the Oil Phase of O/W Emulsions Stabilized by Whey Protein and Caseinate

Oil-in-water emulsions contain the inner oil phase, the protein membrane at the interface and the aqueous phase. In this study, the spatial partition of resveratrol was investigated in sunflower oil, fish oil, medium-chain triglyceride (MCT) and peppermint oil emulsions stabilized by native whey pro...

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Bibliographic Details
Main Authors: Yang Chen, Hao Cheng, Li Liang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Antioxidants
Subjects:
emulsion
spatial partition
whey protein
caseinate
oil type
resveratrol
Online Access:https://www.mdpi.com/2076-3921/12/3/589

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