Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes

Xianling Wei; Jing Li; Mohamed Eid; Bin Li

doi:10.1016/j.foodhyd.2020.105728

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Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes

Xianling Wei Jing Li Mohamed Eid Bin Li

Year: 2020 Journal: Food Hydrocolloids Vol: 107 Pages: 105728-105728 Publisher: Elsevier BV

DOI: 10.1016/j.foodhyd.2020.105728

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Keywords:

Creaming Tannic acid Emulsion Chemistry Particle size Coalescence (physics) Chemical engineering Oil droplet Starch Chromatography Nuclear chemistry Organic chemistry

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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

Microencapsulation and Drying Processes

Life Sciences → Agricultural and Biological Sciences → Food Science

Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes

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