Enhancing Stability and Antioxidant Activity of Resveratrol-Loaded Emulsions by Ovalbumin–Dextran Conjugates

A reliable strategy for improving the stability and shelf life of protein-stabilized systems is by covalently attaching the protein onto a polysaccharide. In this study, ovalbumin (OVA) was modified with dextran (DEX) of different molecular weights by the Maillard reaction, and was used to enhance t...

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Autori principali:	Wen Zhang, Lingli Meng, Xinyi Lv, Limin Wang, Pei Zhao, Jinrong Wang, Xinping Zhang, Jinyu Chen, Zijian Wu
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2024-04-01
Serie:	Foods
Soggetti:	antioxidant emulsion ovalbumin–dextran conjugate resveratrol stability
Accesso online:	https://www.mdpi.com/2304-8158/13/8/1246
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