Effects of three polyphenols with different numbers of phenolic hydroxyls on the structural and interfacial properties and lipid-protein co-oxidation of oil body emulsions

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DOI:10.1016/j.foodhyd.2024.110077
作者：Yi Liao ,?Mengxue Kang ,?Tianzhan Kou ,?Shizhang Yan ,?Tianyao Chen ,?Yu Gao ,?Baokun Qi ,?Yang Li
文献类型：期刊论文
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Abstract：Oil bodies (OBs) are organelles for storing lipids, and they are composed of lipid cores and monolayer phospholipid protein membranes. During storage, membrane proteins anchored in the lipid

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