Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

Preparation and characterization of lactoferrin-polyphenol conjugate with stabilizing effects on fish oil high internal phase Pickering emulsions

The combination of protein and polyphenol is an effective approach to improve the stability of protein emulsions. The lactoferrin (LF)-(−)-epigallocatechin-3-gallate (EGCG) covalent complex (LF-EGCG) was first prepared by alkali-induced reaction, then the structure and physicochemical properties bet...

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Bibliographic Details
Main Authors: Ying Sun, Mantong Zhao, Zhongyuan Liu, Haohao Shi, Xueying Zhang, Yongqiang Zhao, Zhenhua Ma, Gang Yu, Guanghua Xia, Xuanri Shen
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Lactoferrin
Polyphenol
Covalent complex
High internal phase Pickering emulsions
Stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007247
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