Gallic Acid Improves the Emulsion Capacity of Pectin-Whey Protein Nanofiber Complexes by Altering the Mode of Fiber Entanglement.

Protein-polysaccharide-polyphenol ternary complexes could be used to prepare a food-grade Pickering emulsion. However, the mechanism by which polyphenols improve the emulsifying ability of fibrous proteins and polysaccharide complexes is still unclea…

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