Persimmon tannin can enhance the emulsifying properties of persimmon pectin via promoting the network and forming a honeycomb-structure
Yangyang Jia, Meizhu Dang, Ibrahim Khalifa, Yajie Zhang, Yunfei Huang, Kaikai Li, Chunmei Li
Topics & Concepts
CreamingEmulsionRheologyChemical engineeringChemistryPectinTanninParticle sizeThermal stabilityChromatographyMaterials scienceComposite materialFood scienceOrganic chemistryEngineeringPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsProteins in Food Systems