Food chemistry
Assessing stability and delivery performance of oleogel-based Pickering emulsions stabilized by gallic acid-modified hordein nanoparticles: Analysis of the differences between covalent and non-covalent interactions.
Yuanjing Sun, Xiaolong Li, Yujin Li, Changhu Xue, Zihao Wei
Published: 202610.1016/j.foodchem.2026.148052
Abstract
The modification of protein nanoparticle properties by polyphenols is related to their interaction ways. Hordein was covalently and non-covalently modified with gallic acid (GA), respectively, and assembled into nanoparticles to stabilize oleogel-bas…
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