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Grape seed and apple tannins: Emulsifying and antioxidant properties

  • Published:2015-07 Issue: Volume:178 Page:38-44
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Figueroa-Espinoza Maria Cruz,Zafimahova Andrea,Alvarado Pedro G. Maldonado,Dubreucq Eric,Poncet-Legrand Céline

Funder

Montpellier SupAgro

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Polar interactions in flavan-3-ol adsorption on solid surfaces;Cartalade;Journal of Agricultural and Food Chemistry,2006

2. Dependance of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration;Chanamai;Colloids and Surfaces,2000

3. Lipid oxidation in food emulsions;Coupland;Trends in Food Science and Technology,1996

4. Uniform Shell Designs;Doehlert;Journal of the Royal Statistical Society. Series C (Applied Statistics),1970

5. Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in water emulsions;Gu;Food Hydrocolloids,2004
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