Influence of thermal treatment on the physicochemical and functional properties of tea polysaccharide conjugates

With increasing consumer demand for label-friendly products, there is a push towards the identification and utilization of effective natural emulsifiers from botanical sources. In this study, we investigated the effect of controlled thermal treatments on the physicochemical and functional properties of tea polysaccharide conjugates (TPCs). Thermal treatment of the TPCs at 110 °C for 3 days (TPC-3d) markedly improved their emulsifying activity...