Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

Zhongyang Ren; Zhongzheng Chen; Yuanyuan Zhang; Xiaorong Lin; Wuyin Weng; Guangming Liu; Bin Li

doi:10.1016/j.foodchem.2021.131795

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Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

Zhongyang Ren Zhongzheng Chen Yuanyuan Zhang Xiaorong Lin Wuyin Weng Guangming Liu Bin Li

Year: 2021 Journal: Food Chemistry Vol: 375 Pages: 131795-131795 Publisher: Elsevier BV

DOI: 10.1016/j.foodchem.2021.131795

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Keywords:

Pickering emulsion Flocculation Zeta potential Chemistry Suspension (topology) Chemical engineering Emulsion Chromatography Nanoparticle Organic chemistry

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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 of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

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