Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d4,3), zeta potential, micro...

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Bibliographic Details
Main Authors: Zhongyang Ren, Zhongzheng Chen, Yuanyuan Zhang, Xiaorong Lin, Wuyin Weng, Bin Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Nutrition
Subjects:
tea residues
plant proteins
Pickering emulsions
ionic strength
rheological properties
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.892845/full

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