Controlled oxidation and digestion of Pickering emulsions stabilized by quinoa protein and (-)-epigallocatechin-3-gallate (EGCG) hybrid particles
He Xian, Wanshui Yang, Qihong Zhao, Xin-Sheng Qin
Topics & Concepts
Pickering emulsionEpigallocatechin gallateChemical engineeringEmulsionMaterials scienceCovalent bondIsothermal titration calorimetryFourier transform infrared spectroscopyAntioxidantContact angleChemistryGallateOrganic chemistryPolyphenolNuclear chemistryBiochemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties