Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum–locust bean gum mixture: Evaluation of their stability and protection
Haiyan Tian, Dong Xiang, Congfa Li
Topics & Concepts
Locust bean gumXanthan gumEmulsionChemistryGuar gumRheologyAqueous solutionAqueous two-phase systemChromatographyCoalescence (physics)PolyphenolFood scienceMaterials scienceOrganic chemistryAntioxidantComposite materialPhysicsAstrobiologyPolysaccharides Composition and ApplicationsProteins in Food SystemsNanocomposite Films for Food Packaging