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- Liu, Chengmei, et al. Show all 8 Authors
- Food research international 2019 v.123 pp. 266-275
- ambient temperature; beta-glucans; droplets; emulsions; flocculation; foods; hydrogen bonding; ingredients; microstructure; oils; pH; polyphenols; tannins; transmission electron microscopy
- ... Oil-in-water emulsions were prepared that were stabilized by a polyphenol (tannic acid, TA) and/or a polysaccharide (β-glucan, BG). The influence of TA concentration and solution pH on the physical stability and microstructure of the emulsions was investigated. Emulsions formed using only BG (1%) contained large droplets that were unstable to flocculation and coalescence. The stability of the emul ...
- Liu, Chengmei, et al. Show all 6 Authors
- Food research international 2019 v.120 pp. 748-755
- additives; beta-glucans; bioactive properties; calorimetry; colloids; environmental factors; hydrogen bonding; hydrophobic bonding; industrial applications; ionic strength; mixing; oats; pH; particle size; polyphenols; sodium chloride; sodium dodecyl sulfonate; tannins; temperature; titration; turbidity; urea; zeta potential
- ... Oat β-glucan (BG) is a natural non-ionic polysaccharide that can be used as a functional ingredient in food, cosmetic, and pharmaceutical applications. Tannic acid (TA) is a natural polyphenol with demonstrated biological activity and a long history of industrial application. In the present work, colloidal complexes were formed by mixing TA and BG solutions together. Turbidity, particle diameter, ...