Dalian
China
Dalian Polytechnic University
Starch, Inclusion complex, alkyl gallate, Gallic acid, Digestion, release
phospholipid complex, Gallic acid, alkyl gallate, walnut oil, Emulsion, Antioxidant effect
Antarctic krill oil, Lipid oxidation, association colloids, oil-water interface, Phospholipids, free radical chain reaction
Alkyl gallate, Gallic acid, Phosphatidylcholine complex, Hydrolysis, Transportation, Release
alkyl gallate, Gallic acid, phosphatidylcholine complex, hydrolysis, transportation, release
Starch, Inclusion complex, Alkyl gallate, Frying characteristics, Antioxidant effects
Phospholipid complex, Gallic acid, Alkyl gallate, Walnut oil, Reverse micelle, Antioxidant effect
Phospholipid complex, Phenolic ester, Polyphenol, hydrolysis, Transport, Dual-release
Antarctic krill, Phospholipid complex, Alkyl gallate, hydrolysis, Transport, Sustained release