Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure
Yang Jiang, Yuzhu Zhu, Feng Li, Jinhua Du, Qingrong Huang, Dongxiao Sun‐Waterhouse, Dapeng Li
Topics & Concepts
Pickering emulsionPomacePectinChemical engineeringEmulsionChemistryNanoparticleWettingComposite numberMaterials scienceThermal stabilityOrganic chemistryComposite materialFood scienceEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsPolysaccharides Composition and Applications