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Impact of Tea Polyphenols on the Regulation of Emulsion Stability of Mayonnaise: A Cooperative Effect Stabilization Mechanism Based on Lipid Oxidation Inhibition and Protein Conformational Regulation

Crossref DOI link: https://doi.org/10.1007/s11947-026-04378-y

Published Online: 2026-05-02

Published Print: 2026-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhang, Xiaodan

Bai, Zhaohong

Lei, Yuqing

Yu, Dezhuang

Gao, Ying

Li, Shugang
Funding

Funding for this research was provided by:

the Project of National Key Research and Development Program of China (2022YFD2101001)

the Project of National Natural Science Foundation of China (32172226)

the Special Fund for Anhui Agriculture Research System (AHCYJSTX-NCPJG-15)

the Cooperative Projects of Hefei University of Technology-Anhui Rongda Food Co., Ltd. (W2025JSKF0920)

Engineering Research Center of Bio-Process of Ministry of Education and the Fundamental Research Funds for the Central Universities (PA2025GDGP0026)
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Text and Data Mining valid from 2026-05-02

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Article History

Received: 2 February 2026

Accepted: 21 April 2026

First Online: 2 May 2026

Declarations

:

: The authors declare no competing interests.

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