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Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and ?-glucan.

Li R, Peng S, Zhang R, Dai T, Fu G, Wan Y, Liu C, McClements DJ. Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and ?-glucan. Food Res Int. 2019 09; 123:266-275.

View in: PubMed