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Formation and characterization of tannic acid/beta-glucan complexes: Influence of pH, ionic strength, and temperature.
Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and ?-glucan.
Bioaccessibility and stability of ?-carotene encapsulated in plant-based emulsions: impact of emulsifier type and tannic acid.
Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions.
Impact of pH, ferrous ions, and tannic acid on lipid oxidation in plant-based emulsions containing saponin-coated flaxseed oil droplets.
Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion.
Improving foam performance using colloidal protein-polyphenol complexes: Lactoferrin and tannic acid.