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Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins.

Tian L, Kejing Y, Zhang S, Yi J, Zhu Z, Decker EA, McClements DJ. Impact of tea polyphenols on the stability of oil-in-water emulsions coated by whey proteins. Food Chem. 2021 May 01; 343:128448.

View in: PubMed