Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values
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Title
Characteristics of Pickering emulsions stabilized by tea water-insoluble protein nanoparticles at different pH values
Authors
Keywords
Tea leaves, Protein nanoparticles, Pickering emulsions, Stability, Rheological behaviour
Journal
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131795
Publisher
Elsevier BV
Online
2021-12-08
DOI
10.1016/j.foodchem.2021.131795
References
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