Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li; Yue Zhao; Xu Wang; Honglin Tang; Nan Wu; Fei Wu; Dianyu Yu; Walid Elfalleh

doi:10.1016/j.foodhyd.2019.105306

Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Dan Li(Northeast Agricultural University), Yue Zhao(Northeast Agricultural University), Xu Wang(Northeast Agricultural University), Honglin Tang(Northeast Agricultural University), Nan Wu(Northeast Agricultural University), Fei Wu(Northeast Agricultural University), Dianyu Yu(Northeast Agricultural University), Walid Elfalleh(École Nationale d'Ingénieurs de Gabès)

Food Hydrocolloids

August 12, 2019

10.1016/j.foodhyd.2019.105306

Cited by 401

Abstract

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