Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion
Three kinds of phenolic acids: ferulic acid (FA), caffeic acid (CA), and gallic acid (GA) with different chemical structures were individually grafted onto Arabic gum (AG) via a laccase mediated method, and their roles in stabilizing o/w emulsions were evaluated. The total phenolic content in modifi...
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| Główni autorzy: | , , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Elsevier
2023-12-01
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| Seria: | Food Chemistry: X |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.sciencedirect.com/science/article/pii/S2590157523004170 |
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