Fabrication and characterization of emulsions stabilized by tannic acid-wheat starch complexes
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DOI: 10.1016/j.foodhyd.2020.105728
Abstract: Abstract Soybean oil-based emulsions stabilized by tannic acid (TA) and wheat starch (WS) complexes were prepared via a simple high-intensity ultrasound emulsification technique. The effects of mass ratio of TA/WS (0.005–0.75) and WS concentration (0.25%,… read more here.
Keywords: mass ratio; tannic acid; stabilized tannic; ratio ... See more keywords