Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Published 2013 View Full Article

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Title
Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 35, Issue -, Pages 505-511
Publisher
Elsevier BV
Online
2013-08-01
DOI
10.1016/j.foodhyd.2013.07.008

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