Impact of tea polyphenols on the regulation of emulsion stability of mayonnaise: a synergistic mechanism based on lipid oxidation inhibition and protein conformational regulation

Research Square 2026 Preprint Open access

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Authors: X. D. Zhang, Zhaohong Bai, Yuqing Lei, Dezhuang Yu, Ying Gao, Shugang Li
DOI: 10.21203/rs.3.rs-8763327/v1
Cited by: 0

Fields of Study & Subjects

Proteins in Food Systems Edible Oils Quality and Analysis Tea Polyphenols and Effects

Publication details

Journal / source
Research Square
Publication date
9 February 2026
Language
EN
Document type
Preprint