Exploring the impact of cationic polysaccharide concentration on the formation of high internal phase emulsion based on egg white proteins: A study on emulsion interfacial structure and co-delivery of epigallocatechin gallate/β-carotene
Jingbo Liu, Longxiang Li, Shanglin Li, Yongyao Su, Bipiao Feng, Lingzhu Zhao, Yajuan Li, Meng Yang, Ting Zhang, Zhiyang Du
Topics & Concepts
EmulsionCationic polymerizationPolysaccharideEpigallocatechin gallateChemistryEgg whiteGallateChemical engineeringPhase (matter)MicrosphereChromatographyBiochemistryPolymer chemistryOrganic chemistryNuclear chemistryPolyphenolAntioxidantEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis