Open access
Sep 2026
Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model
The stability of sunflower oil body emulsions is mainly governed by interfacial phospholipids and proteins, whereas the role of endogenous polyphenols remains unclear. This study aimed to evaluate the effects of chlorogenic acid (CGA) on physical stability. Reconstructed oil body proteins (ROBPs) and emulsions (ROBEs)...
Meng-Zhen Guan, Fu-Sheng Chen, Ding-Yang Lv et al.
· Food Chemistry: X · 0 citations