Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

Published 2019 View Full Article

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Title
Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
Authors
Keywords
Tea polysaccharide conjugates, Emulsion, Stability
Journal
FOOD HYDROCOLLOIDS
Volume 102, Issue -, Pages 105624
Publisher
Elsevier BV
Online
2019-12-30
DOI
10.1016/j.foodhyd.2019.105624

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