Effect of tannic acid modification on the interface and emulsification properties of zein colloidal particles.

Li, Bojia; Wang, Xinyi; Gao, Jin; Liang, Hongshan; Wu, Di; Chu, Shang; Zhu, Xiangwei; Zhou, Bin

Li, Bojia; Wang, Xinyi; Gao, Jin; Liang, Hongshan; Wu, Di; Chu, Shang; Zhu, Xiangwei; Zhou, Bin.

Afiliación

Li B; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Wang X; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Gao J; School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China.
Liang H; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Wu D; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Chu S; School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China.
Zhu X; School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China.
Zhou B; School of Biological Engineering and Food, Hubei University of Technology, Wuhan, China.

J Sci Food Agric ; 104(2): 643-654, 2024 Jan 30.

Article en En | MEDLINE | ID: mdl-37647552

Asunto(s)

Zeína; Emulsiones/química; Zeína/química; Tamaño de la Partícula; Polifenoles

Palabras clave

Pickering emulsion; interfacial modification; stability; tannic acid; zein

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Zeína Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

Texto completo

Añadir a Mi BVS

Imprimir

XML

PubMed Links

Buscar en Google