Migration of gallic acid from the aqueous phase to the oil–water interface using pea protein to improve the physicochemical stability of water–in–oil emulsions
Mi Zhang, Liuping Fan, Yuanfa Liu, Jinwei Li
Topics & Concepts
EmulsionChemistryConjugateAqueous two-phase systemGallic acidSurface tensionParticle sizeAqueous solutionAntioxidantAdsorptionOil dropletLipid oxidationChemical engineeringChromatographyOrganic chemistryPhysicsMathematicsEngineeringQuantum mechanicsPhysical chemistryMathematical analysisProteins in Food SystemsEdible Oils Quality and AnalysisPickering emulsions and particle stabilization