Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin
Shiguo Chen, Xuemin Shen, Wenyang Tao, Guizhu Mao, Wenyan Wu, Shengyi Zhou, Xingqian Ye, Haibo Pan
Topics & Concepts
ChemistryMyrica rubraIsothermal titration calorimetryEmulsionFourier transform infrared spectroscopyColloidGelatinChromatographyChemical engineeringNuclear chemistryOrganic chemistryBiochemistryBotanyBiologyEngineeringProteins in Food SystemsSurfactants and Colloidal SystemsProtein Interaction Studies and Fluorescence Analysis