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Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values

Zhongyang Ren1, Zhongzheng Chen2, Yuanyuan Zhang2

  • 1College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; College of Food Science, South China Agricultural University, 483 Wushan Street, Tianhe District, Guangzhou 510642, China; Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, China.

Food Chemistry
|December 18, 2021
PubMed

Keywords:
Pickering emulsionsProtein nanoparticlesRheological behaviourStabilityTea leaves

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