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Novel food-grade Pickering emulsions stabilized by tea water-insoluble protein nanoparticles from tea residues

  • Published:2019-11 Issue: Volume:96 Page:322-330
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Ren Zhongyang,Chen Zhongzheng,Zhang Yuanyuan,Lin Xiaorong,Li Bin

Funder

Modern Agricultural Industry of China

South China Agricultural University Doctoral Students Overseas Joint Education Program

Natural Science Foundation of Guangdong Province

Foundation for Distinguished Young Talents in Higher Education of Guangdong

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Emulsions stabilised solely by colloidal particles;Aveyard;Advances in Colloid and Interface Science,2003

2. Pickering emulsions for food applications: Background, trends, and challenges;Bertoncarabin;Annual Review of Food Science & Technology,2015

3. Synergistic interaction in emulsions stabilized by a mixture of silica nanoparticles and cationic surfactant;Binks;Langmuir the ACS Journal of Surfaces & Colloids,2007

4. Heat-induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016

5. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey;Bryant;Trends in Food Science & Technology,1998
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