JOURNAL ARTICLE

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

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

Metrics

70
Cited By
6.86
FWCI (Field Weighted Citation Impact)
36
Refs
0.96
Citation Normalized Percentile
Is in top 1%
Is in top 10%

Citation History

Topics

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

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