Waxy maize starch nanoparticles incorporated tea polyphenols to stabilize Pickering emulsion and inhibit oil oxidation
Ran Wang, Jiang Zhou
Topics & Concepts
Pickering emulsionChemistryNanoparticleEmulsionPolyphenolStarchPeroxide valuePeroxideChemical engineeringChromatographyFood scienceOrganic chemistryAntioxidantEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsMicroencapsulation and Drying Processes