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Journal of Dispersion Science and Technology Volume 36, 2015 - Issue 11

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Application of Tea Polyphenols to Edible Oil as Antioxidant by W/O Microemulsion

Jingjing SunDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China

Jianhua LiuDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China;Department of Chemistry and Chemical Engineering, Yibin University, Yibin, China

Zhengwu WangDepartment of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, ChinaCorrespondence[email protected]

Pages 1539-1547 | Received 16 Jul 2014, Accepted 17 Aug 2014, Published online: 21 May 2015

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https://doi.org/10.1080/01932691.2014.956363
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