Soy protein/β-glucan/tannic acid complex coacervates with different micro-structures play key roles in the rheological properties, tribological properties, and the storage stability of Pickering high internal phase emulsions-Reference-Cited by-同舟云学术

Soy protein/β-glucan/tannic acid complex coacervates with different micro-structures play key roles in the rheological properties, tribological properties, and the storage stability of Pickering high internal phase emulsions

Published:2023-02 Issue: Volume:401 Page:134168
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Su Danxia,Mo Huanping,Huang Junrong,Li Qiyong,Zhong Haiqi,Jin Bei

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties;Chen;LWT - Food Science and Technology,2020

4. Tunable High Internal Phase Emulsions (HIPEs) Formulated using Lactoferrin-Gum Arabic Complexes;Cheng;Food Hydrocolloids,2021

5. Reduced Calorie Emulsion-based Foods: Protein Microparticles and Dietary Fiber as Fat Replacers;Chung;Food Research International,2014

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