Effect of four plant oils on the stability of high internal phase Pickering emulsions stabilized by ovalbumin-tannic acid complex
Yating Xiong, Yang Chen, Xiangzhou Yi, Zhenshun Li, Yangchao Luo
Topics & Concepts
Tannic acidOvalbuminChemical engineeringChemistrySoybean oilPhase (matter)Fatty acidEmulsionMaterials sciencePalm oilChromatographyOrganic chemistryFood scienceBiologyEngineeringImmunologyImmune systemPickering emulsions and particle stabilizationProteins in Food SystemsFood Chemistry and Fat Analysis