Shear emulsification condition strategy impact high internal phase Pickering emulsions stabilized by coconut globulin-tannic acid: Structure of protein at the oil-water interface
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference72 articles.
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1. Changes in the structure and hydration properties of high-temperature peanut protein induced by cold plasma oxidation;International Journal of Biological Macromolecules;2023-12
2. Improvement of emulsifying stability of coconut globulin by noncovalent interactions with coffee polyphenols;Food Chemistry: X;2023-12
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