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Formation and characterization of oil-in-water emulsions stabilized by polyphenol-polysaccharide complexes: Tannic acid and β-glucan

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Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatin

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A dual-functional konjac glucomannan-based packaging system constructed from supramolecular co-assembly emulsion crosslinked natural pigment for monitoring and preservation

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Gelatins as emulsifiers for oil-in-water emulsions: Extraction, chemical composition, molecular structure, and molecular modification

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Emulsion Gels Formed by Electrostatic Interaction of Gelatine and Modified Corn Starch via pH Adjustments: Potential Fat Replacers in Meat Products

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Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid

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Conformational and processing properties of a high-active ingredient involving soy protein isolates bound with anthocyanins and its application in cake baking

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Characterization and molecular docking of sustainable wine lees and gelatin‐based emulsions: innovative fat substitution

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Physical and oxidative stability of functional avocado oil high internal phase emulsions collaborative formulated using citrus nanofibers and tannic acid

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Interfacial Antioxidants: A Review of Natural and Synthetic Emulsifiers and Coemulsifiers That Can Inhibit Lipid Oxidation

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Stabilization of Pickering emulsions via ternary complexes: A strategy leveraging plant protein-animal protein-polyphenol synergy

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High-Axial-Aspect Tannic Acid Microparticles Facilitate Gelation and Injectability of Collagen-Based Hydrogels

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From By-Products to Promising Bifunctional Food Ingredients: Physicochemical Characterization and Antioxidant and Emulsifying Improvement Evaluation Based on the Synergy of Phenolic Acids, Flavonoids and Tannins with Bovine Liver Hydrolysates

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Impact of Tea Polyphenols on the Regulation of Emulsion Stability of Mayonnaise: A Cooperative Effect Stabilization Mechanism Based on Lipid Oxidation Inhibition and Protein Conformational Regulation

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Ultrasonic treatment of rice bran protein-tannic acid stabilized oil-in-water emulsions: Focus on microstructure, rheological properties and emulsion stability

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Fabrication of pea protein-tannic acid complexes: Impact on formation, stability, and digestion of flaxseed oil emulsions

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Characterization of an effective drug carrier system for improved oxidative and thermal stability of essential fatty acids: a review

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Chaoying Qiu, Yu Huang, Aijun Li, Da Ma and Yong Wang

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Oleogels: Promising alternatives to solid fats for food applications

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Preparation and characterization of whey protein isolate-dextran-proanthocyanidins ternary complexes: Formation mechanism, physicochemical stability

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Ternary Complex Microparticles Assembled from Vanillin, γ-Cyclodextrin, and Dextran: Fabrication, Structure, and Controlled Release Characteristics

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Tension gradient-driven oil/water interface rapid particle self-assembly and its application in microdroplet motion control

Xuan Li, Dong Feng, Lei Chen, Ding Weng, Chaolang Chen and Jiadao Wang

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Non-covalent interactions of modified walnut protein isolate with proanthocyanidins: binding mechanisms, function, and stability

Yanmei Deng, Zhongying Lin, Yunhua Cao, Lei Guo, Jianying Li, Fangyu Fan and Qian Ma

LWT, 2025, 231, 118377
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Fermentative and physicochemical properties of fermented milk supplemented with sea buckthorn (Hippophae eleagnaceae L.)

Xiaojia Ge, Nanyu Tang, Yixiao Huang, Xiaohong Chen, Mingsheng Dong, Xin Rui, Qiuqin Zhang and Wei Li

LWT, 2022, 153, 112484
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Effects of tannic acid on the physical stability, interfacial properties, and protein/lipid co-oxidation characteristics of oil body emulsions

Yi Liao, Yufan Sun, Xinhui Peng, Baokun Qi and Yang Li

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Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles

Shadrack Isaboke Makori, Tai-Hua Mu and Hong-Nan Sun

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Structural characterization, interfacial and emulsifying properties of soy protein hydrolysate-tannic acid complexes

Qiqi Huang, Yee Ying Lee, Yong Wang and Chaoying Qiu

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Complexing with fibrillated glutenin and orange peel pectin improves the aqueous dispersion and storage stability of hesperitin/hesperidin

Haihua Jiang, Xiaoyun Fei, Guowen Zhang, Xing Hu, Deming Gong and Junhui Pan

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Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva

Ciera R. Crawford and Cordelia A. Running

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Cross-linked CMC/Gelatin bio-nanocomposite films with organoclay, red cabbage anthocyanins and pistacia leaves extract as active intelligent food packaging: colorimetric pH indication, antimicrobial/antioxidant properties, and shrimp spoilage tests

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Effects of polyphenol and gelatin types on the physicochemical properties and emulsion stabilization of polyphenol-crosslinked gelatin conjugates

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Binding interaction between rice bran albumin and sweet potato leaves polyphenol: Multi-spectroscopic and simulated molecular docking analysis

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NaCl addition increased the stabilization ability of Pickering emulsion stabilized by tannic acid-crosslinked silver carp spine bone pepsin enzyme hydrolyzed gelatin nanoparticle conjugates

Wenjuan Wu, Guangyi Kan, Lijia Chen, Xichang Wang and Jian Zhong

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Assembly of Oil-Based Microcapsules Coated with Proanthocyanidins as a Novel Carrier for Hydrophobic Active Compounds

Haibo Pan, Xuemin Shen, Wenyang Tao, Shiguo Chen and Xingqian Ye

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Hydrogel with the network structure fabricated by anthocyanin–gelatin crosslinking and improved mineral encapsulation ability

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Int J of Food Sci Tech, 2022, 57, 7143
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Effect of composite surfactants on the property of the gelatin solution and its film-forming performance

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Food Packaging and Shelf Life, 2024, 42, 101260
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Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects

Yin Wang, Yangkai Guo, Longtao Zhang, Meilan Yuan, Li Zhao, Chunqing Bai and David Julian McClements

Front. Nutr., 2023, 9
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Preparation, Characterization and Antioxidant Activity of Glycosylated Whey Protein Isolate/Proanthocyanidin Compounds

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Foods, 2023, 12, 2153
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Interacting collagen and tannic acid Particles: Uncovering pH-dependent rheological and thermodynamic behaviors

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Fabrication of Rubus chingii Hu ellagitannins-loaded W/O/W double emulsion gels stabilized by WPI/pectin complexes: Physicochemical properties, digestion characteristics, and transformation of ellagitannins

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Food Chemistry, 2025, 495, 146489
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Improving foam performance using colloidal protein–polyphenol complexes: Lactoferrin and tannic acid

Taotao Dai, David Julian McClements, Ting Hu, Jun Chen, Xuemei He, Chengmei Liu, Jinfeng Sheng and Jian Sun

Food Chemistry, 2022, 377, 131950
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Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slices

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Food Sci Biotechnol, 2022, 31, 505
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