Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized by polyphenol-corn amylose complexes

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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Bibliographic Details
Main Authors: Huan Xie, Xianling Wei, Xiaoyan Liu, Weidong Bai, Xiaofang Zeng
Format: Article
Language:English
Published: Elsevier 2023-05-01
Series:Ultrasonics Sonochemistry
Subjects:
Amylose
Polyphenols
Polyphenolic structure
Emulsifying properties
Emulsion stability
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417723000792

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http://www.sciencedirect.com/science/article/pii/S1350417723000792

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