Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

Zhongyang Ren; Zhongzheng Chen; Yuanyuan Zhang; Xiaorong Lin; Bin Li

doi:10.1016/j.foodhyd.2019.05.015

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Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

Zhongyang Ren Zhongzheng Chen Yuanyuan Zhang Xiaorong Lin Bin Li

Year: 2019 Journal: Food Hydrocolloids Vol: 96 Pages: 322-330 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2019.05.015

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Keywords:

Twip Nanoparticle Pickering emulsion Zeta potential Chemical engineering Dynamic light scattering Materials science Particle size Contact angle Nanotechnology Composite material Microstructure

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Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

African Botany and Ecology Studies

Life Sciences → Agricultural and Biological Sciences → Forestry

Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

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