Designing covalent sodium caseinate-quercetin complexes to improve emulsifying properties and oxidative stability
Food Research International(2022)
摘要
•Covalent complexes were formed by interaction between sodium caseinate and quercetin.•Complexes showed greater antioxidant activity compared to sodium caseinate•Oxidative stability of emulsions was improved with the complexes.•Ingredient engineering allowed to form structures providing better techno-functional properties.
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关键词
Protein,Phenolics,Emulsion,Oxidation,Complexes,Covalent
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