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Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour

The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared. The results indicated that these flours had a similar appearance and size distribut...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Sheng Zhang, Sheng Geng, Yuzhong Shi, Hanjun Ma, Benguo Liu
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2022-12-01
Schriftenreihe:Food Chemistry: X
Schlagworte:
Tartary buckwheat
Pickering high internal phase emulsion
Antioxidant activity
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S259015752200311X
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