Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan
Oil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA)
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan
R Li, S Peng, R Zhang, T Dai, G Fu… - Food research …, 2019 - pubmed.ncbi.nlm.nih.gov
Oil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA)
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan.
R Li, S Peng, R Zhang, G Fu, Y Wan, C Liu… - Food Research …, 2019 - europepmc.org
Oil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA)
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: tannic acid and β-glucan.
LRY Li RuYi, PSF Peng ShengFeng… - 2019 - cabidigitallibrary.org
Oil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA)
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …
and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH …