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Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.
Wang, Mingru; Ma, Lei; Xie, Peng; Li, Cuiping; Yang, Xiaoxi; Lang, Yumiao.
Affiliation
  • Wang M; Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China.
  • Ma L; Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China.
  • Xie P; Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing, China.
  • Li C; Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China.
  • Yang X; Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China.
  • Lang Y; Key Laboratory of Public Health Safety of Hebei Province, College of Public Health, Hebei University, Baoding, People's Republic of China.
Food Sci Technol Int ; : 10820132231196202, 2023 Aug 18.
Article in En | MEDLINE | ID: mdl-37593829
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2023 Document type: Article Country of publication: United States
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2023 Document type: Article Country of publication: United States