Effects of chlorogenic acid on the interfacial properties and physical stability of sunflower oil body emulsions: Insights from a reconstructed protein-emulsion model.

Mengzhen Guan, Fusheng Chen, Dingyang Lv, Yimiao Xia

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

4 authors.

Mengzhen GuanCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.

Fusheng ChenCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.

Dingyang LvCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.

Yimiao XiaCollege of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

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) were used as model systems. CGA decreased β-turn content from 43.06% in 0 mg-CGA-ROBPs to 26.50% in 38 mg-CGA-ROBPs. For ROBPs, as CGA addition increased from 0 to 38 mg, the emulsifying activity index increased from 27.91 to 77.32 m

Indexed as

Interfacial propertiesOil body proteinsOleosomesProtein-polyphenol interactions

Identifiers

PMID42840443

DOI10.1016/j.fochx.2026.104487

PMCPMC13639689

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.