Food chemistryZeinNanoparticlesEmulsionsProanthocyanidinsEmulsifying Agents
Effects of ultrasound on zein-procyanidin composite nanoparticles: Interaction force, structure, emulsifying properties and interfacial behaviors.
Junxia Wang, Qiufang Liang, Mingming Zhong, Yufan Sun, Yuxuan Liu, Yongjun Zhao, Kai Yu, Arif Rashid, Abdul Qayum, Xiaofeng Ren
Published: 202610.1016/j.foodchem.2025.147060
Abstract
Given the growing demand for natural emulsifiers in the food and pharmaceutical industries, this study investigates how ultrasonic treatment affected the structural properties, emulsification performance and interfacial behavior of zein-procyanidin (…
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