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- Ma, Huijie, et al. Show all 6 Authors
- Food chemistry 2016 v.206 pp. 102-109
- Fourier transform infrared spectroscopy; antioxidant activity; antioxidants; cell viability; dietary protein; egg proteins; egg yolk; emulsifying properties; emulsions; food industry; homogenization; human cell lines; lipid peroxidation; polyphenols; thermal analysis
- ... Egg yolk phosvitin is the most highly phosphorylated protein found in the nature. The physicochemical properties of phosvitin–resveratrol complexes and their synergistic antioxidant activities in microemulsions were investigated. The particle diameters of microemulsions containing 0.5%, 1.0% and 2.0% phosvitin were 2.660, 0.501 and 0.414μm, respectively. The emulsifying activity index increased la ...