Emulsions stabilized by natural biocompatible polymers,such as proteins and polysaccharides,have become increasingly prevalent in the food industry.However,lipid and protein oxidation inevitably occur in emulsions during storage,which have a significantly negative impact on the application of emulsions in the food industry.Polyphenols,as natural antioxidants,can bind to proteins and polysaccharides and regulate the oxidative stability of emulsions stabilized by proteins,polysaccharides or their complexes by altering the structure,interfacial properties,and antioxidant activity of proteins and ...
