An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function
Cuicui Duan, Shunan Hu, Ran Wang, Cheng Wu, Yi Zhang, Lin Ma, Fumin Ma, Xiaolei Li, Dan Li, Dan Li
Topics & Concepts
EmulsionPolyphenolAntioxidantChemistryCorn starchStarchMaize starchFood sciencePolysaccharideChemical engineeringBiochemistryEngineeringFood composition and propertiesProteins in Food SystemsPolysaccharides Composition and Applications