Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes

O/W emulsions stabilized by polyphenol/amylose (AM) complexes with several polyphenol/AM mass ratios and different polyphenols (gallic acid (GA), epigallocatechin gallate (EGCG) and tannic acid (TA)) were prepared by a high-intensity ultrasound emulsification technique. The effect of the pyrogallol...

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Detalles Bibliográficos
Autores principales: Xie, Huan, Wei, Xianling, Liu, Xiaoyan, Bai, Weidong, Zeng, Xiaofang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034494/
https://www.ncbi.nlm.nih.gov/pubmed/36933501
http://dx.doi.org/10.1016/j.ultsonch.2023.106367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10034494/
https://www.ncbi.nlm.nih.gov/pubmed/36933501
http://dx.doi.org/10.1016/j.ultsonch.2023.106367

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