Food chemistryCatechinEmulsionsOryzaPolysaccharidesPlant Proteins
Effect of epigallocatechin-3-gallate modification combined with mechanical pretreatment on the structural characteristics and Pickering emulsion stability of rice bran protein-polysaccharide-phenol natural complex.
Jinlong Zhang, Helin Li, Xiaojuan Wu, Wei Wu
Published: 202510.1016/j.foodchem.2025.146459
Abstract
To enhance the use of insoluble rice bran protein-polysaccharide-phenol natural complex (IRBPPP) as Pickering emulsion stabilizers in the food industry, IRBPPP was modified using epigallocatechin gallate (EGCG) addition (0, 3.125, 6.25, 12.5, 25, 50…
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