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Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior

Food Hydrocolloids · 2019 · Vol. 98 · pp. 105306–105306

Dan Li(Northeast Agricultural University)Yue Zhao(Northeast Agricultural University)Xu Wang(Northeast Agricultural University)Honglin Tang(Northeast Agricultural University)Nan Wu(Northeast Agricultural University)Fei Wu✉(Northeast Agricultural University)Dianyu Yu✉(Northeast Agricultural University)Walid Elfalleh✉(École Nationale d'Ingénieurs de Gabès)

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Proteins in Food Systems Food Chemistry and Fat Analysis Pickering emulsions and particle stabilizationEmulsionCatechinChemistryBranRheologyZeta potentialViscosityFood scienceRice bran oilOil droplet

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