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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

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