Grape seed polyphenol water‐in‐oil emulsion: preparation and application in functional cookies
We successfully constructed a GSP-enhanced functional emulsion system and elucidated its mechanism of action in improving product quality through a dual mechanism of amylase inhibition and antioxidant activity. This technology provides a new solution for developing healthy bakery products, although its industrial application still requires further work to address stability issues under extreme conditions. The findings of this study offer important guidance for applying plant polyphenols in food colloidal systems. © 2025 Society of Chemical Industry.
Authors
- Myungsuk Song (ORCID: https://orcid.org/0000-0003-3937-3245)
- K. Y. Liu (ORCID: https://orcid.org/0009-0008-2190-1082)
- Xinyi He (ORCID: https://orcid.org/0000-0001-8802-4274)
- Dan Liŭ (ORCID: https://orcid.org/0000-0002-7742-4368)
- Hang Li (ORCID: https://orcid.org/0000-0001-8904-4859)
- Na Wang (ORCID: https://orcid.org/0000-0003-3374-7701)
- Qin Wang (ORCID: https://orcid.org/0000-0002-4955-1490)
- Yumeng Zhang (ORCID: https://orcid.org/0000-0002-4331-198X)
- Ying Han (ORCID: https://orcid.org/0000-0002-5568-4812)
- Ziguang Huang
Institutions
- Tianjin Agricultural University (CN)
- Tianjin Economic-Technological Development Area (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-31
- DOI
- https://doi.org/10.1002/jsfa.14390
- Citations
- 2
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 2.32