Fabrication of oil-in-water high internal phase emulsions with enhanced antioxidative properties by modified starch/polyphenol mixtures: Effect of EGCG concentration, NaCl concentration, and temperature
Lidan Pan, Zimei Li, Jiayi Liu, Tenglong Geng, Xiaorui Liu, Dong Die, Li Guo, Chao Yuan, Bo Cui, Haiyan Liu
Topics & Concepts
ChemistryEmulsionPolyphenolStarchFabricationPhase (matter)Modified starchChemical engineeringChromatographyFood scienceOrganic chemistryAntioxidantPathologyMedicineAlternative medicineEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsEdible Oils Quality and Analysis