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Effect of polyphenolic structure and mass ratio on the emulsifying performance and stability of emulsions stabilized

Huan Xie1, Xianling Wei2, Xiaoyan Liu3

  • 1College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China.

Ultrasonics Sonochemistry
|March 18, 2023
PubMed

Keywords:
AmyloseEmulsifying propertiesEmulsion stabilityPolyphenolic structurePolyphenols

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