Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

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

doi:10.1016/j.ijbiomac.2020.02.090

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Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

Zhongyang Ren Zhongzheng Chen Yuanyuan Zhang Xiaorong Lin Bin Li

Year: 2020 Journal: International Journal of Biological Macromolecules Vol: 151 Pages: 247-256 Publisher: Elsevier BV

DOI: 10.1016/j.ijbiomac.2020.02.090

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Keywords:

Homogenization (climate) Rheology Pickering emulsion Creaming Zeta potential Chemical engineering Nanoparticle Viscoelasticity Materials science Chemistry Emulsion Composite material Organic chemistry Nanotechnology

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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

Characteristics and rheological behavior of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles via high-pressure homogenization

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