Characteristics of Pickering Emulsion Stabilized by Tea Polyphenols-Starch Nanoparticles
Novel nanoparticles were prepared by addition of tea polyphenols (TP) into gelatinizing waxy maize starch slurry followed by ethanol precipitation and were used to stabilize food-grade Pickering emulsions. The effects of adding TP on the structure and granular properties of starch nanoparticles (SNP...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-011.pdf |