Formulation and Characterization of Sodium Caseinate/Phloretin Complexes as Antioxidant Stabilizers in Oil-in-Water Emulsions

Emulsifiers with antioxidant properties, such as protein/polyphenol complexes, adsorb at the oil-water interface and improve the physical and oxidative stability of emulsions. Here, 2% (<i>w</i>/<i>w</i>) sodium caseinate and varying concentrations of phloretin (0–10 mM) were used to stabilize oil-i...

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Autores principales:	Najme Kheynoor, Jean-Christophe Jacquier, Mohammadreza Khalesi, Amir Mohammad Mortazavian, Mohammad-Taghi Golmakani
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	MDPI AG 2025-01-01
Colección:	Foods
Materias:	antioxidant emulsifiers oxidative stability phloretin protein-polyphenol interaction sodium caseinate
Acceso en línea:	https://www.mdpi.com/2304-8158/14/2/236
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