Emulsions and oleogels stabilized by egg white protein-tannic acid-xanthan gum conjugate: Preparation, characterization and potential application in curcumin
Zenghong Xing, Hongtao Chen, Yuzhong Yan, Deming Gong, Guowen Zhang
Topics & Concepts
Tannic acidXanthan gumCurcuminConjugateChemistryFood scienceBiochemistryRheologyMaterials scienceOrganic chemistryMathematicsComposite materialMathematical analysisFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications