Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

Ruyi Li; Shengfeng Peng; Ruojie Zhang; Taotao Dai; Guiming Fu; Yin Wan; Chengmei Liu; David Julian McClements

doi:10.1016/j.foodres.2019.05.005

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Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

Ruyi Li Shengfeng Peng Ruojie Zhang Taotao Dai Guiming Fu Yin Wan Chengmei Liu David Julian McClements

Year: 2019 Journal: Food Research International Vol: 123 Pages: 266-275 Publisher: Elsevier BV

DOI: 10.1016/j.foodres.2019.05.005

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Keywords:

Flocculation Chemistry Tannic acid Coalescence (physics) Emulsion Chemical engineering Polysaccharide Oil droplet Glucan Ingredient Chromatography Nuclear chemistry Organic chemistry Food science

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

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Citation History

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