Stability of oil-in-water emulsions improved by ovalbumin-procyanidins mixture: A promising substrate with emulsifying and antioxidant activity

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作者：
Wen, Hedi [1 ]
Ning, Zhenzhen [1 ]
Li, Jinming [1 ]
Guan, Yu [1 ]
Zhang, Biying [1 ]
Shang, Xiaomin [1 ]
Liu, Xuanting [1 ]
Du, Zhiyang [1 ]
Liu, Jingbo [1 ]
Zhang, Ting [1 ]
机构：
[1] Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun,130062, China
来源：
Colloids and Surfaces B: Biointerfaces | 2022年 / 215卷
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