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- W4312084313 abstract "Studies have shown that covalent and non-covalent zein–polyphenol complexes exhibit significant differences in structure and properties, but their effects on the characteristics of Pickering emulsions are still unclear. In this study, zein nanoparticles (ZNPs), non-covalent (N-ZGANPs) and covalent (C-ZGANPs) zein–gallic acid nanoparticles were fabricated to investigate the influence of complexation types on the properties of an algal oil-in-water Pickering emulsion. Results indicated that the addition of gallic acid was associated with the decrease of interfacial tension of particles. C-ZGANPs possessed the strongest interfacial adsorption capacity, which contributed to the optimum physical stability of the covalent emulsion during storage. The rheological experiment demonstrated that C-ZGANPs decreased the viscoelasticity of the emulsion, while N-ZGANPs showed the opposite effect. Moreover, the emulsions stabilized by C-ZGANPs significantly delayed the oxidation of the encapsulated algal oil, protected astaxanthin (AST) from heat, as well as increased the bioaccessibility of AST in simulated digestion." @default.
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- W4312084313 date "2023-05-01" @default.
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- W4312084313 title "Pickering emulsions stabilized by zein–gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibility" @default.
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- W4312084313 doi "https://doi.org/10.1016/j.foodchem.2022.135254" @default.
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