Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea

Volume: 102, Pages: 105624 - 105624
Published: May 1, 2020
Abstract
Polysaccharide conjugates were water-extracted from low-grade green tea; this extract was designated as TPC-W. Various concentrations of TPC-W (0.5, 1.0, 1.5, 2.0, and 3.0 wt%) were then used as an emulsifier stabilize to oil-in-water emulsions prepared using medium chain triglycerides. The emulsion stabilized using 2.0 wt% TPC-W remained relatively constant during 10 days of storage at 25 °C, with the mean particle diameter (MPD) (d32) and zeta...
Paper Details
Title
Effect of metal ions and pH on the emulsifying properties of polysaccharide conjugates prepared from low-grade green tea
Published Date
May 1, 2020
Volume
102
Pages
105624 - 105624
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