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Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles

Liuyu Ye, Yong Wang, Xuanxuan Lu

2024Food Chemistry10 citationsDOI

Topics & Concepts

Pickering emulsionChemistryEmulsionQuercetinDiglycerideChemical engineeringAntioxidantDPPHNuclear chemistryChromatographyOrganic chemistryFatty acidEngineeringPickering emulsions and particle stabilizationSurfactants and Colloidal SystemsProteins in Food Systems
Pickering emulsion stabilized by quercetin-β-cyclodextrin-diglyceride particles: Effect of diglyceride content on interfacial behavior and emulsifying property of complex particles | Litcius