Characteristics of the emulsion stabilized by polysaccharide conjugates alkali-extracted from green tea residue and its protective effect on catechins
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DOI: 10.1016/j.indcrop.2019.111611
Abstract: Abstract Alkali-extracted tea polysaccharide conjugates, termed TPC-A, are obtained from the residue derived from tea after water extraction. Oil-in-water emulsions stabilized by different concentrations of TPC-A (0.5 wt%, 1.0 wt %, 1.5 wt %, 2.0 wt %, and 3.0 wt%)… read more here.
Keywords: polysaccharide conjugates; stabilized using; emulsion stabilized; using tpc ... See more keywords
Fabrication and Characterization of Docosahexaenoic Acid Algal Oil Pickering Emulsions Stabilized Using the Whey Protein Isolate–High-Methoxyl Pectin Complex
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DOI: 10.3390/foods13132159
Abstract: In this study, the whey protein isolate–high-methoxyl pectin (WPI-HMP) complex prepared by electrostatic interaction was utilized as an emulsifier in the preparation of docosahexaenoic acid (DHA) algal oils in order to improve their physicochemical properties… read more here.
Keywords: stabilized using; whey protein; emulsions stabilized; wpi hmp ... See more keywords