Encapsulation of Tannic Acid in Pea Protein Nanoparticles for Improved Oxidative Stability of Flaxseed Oil-in-water Pickering Emulsion

Autor:	Fatemeh Keivaninahr, Supratim Ghosh, Andrea García Guzmán, Dien Chi Doan
Rok vydání:	2021
Předmět:	Oil in water chemistry.chemical_compound chemistry Chemical engineering Pea protein Tannic acid Nanoparticle Oxidative phosphorylation Pickering emulsion
Zdroj:	Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
DOI:	10.21748/am21.406
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::deb6faea0c4d67431829e0a20d3efa0b https://doi.org/10.21748/am21.406 Zobrazit plný text záznamu