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Influence of green tea polyphenols on the colloidal stability and gelation of WPC

Article ID Journal Published Year Pages File Type
10375783 Food Hydrocolloids 2011 8 Pages PDF
Keywords
WPCInteractionParticle sizePrecipitationgreen tea polyphenolsGelation
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Influence of green tea polyphenols on the colloidal stability and gelation of WPC
Authors
Mariana von Staszewski, Rosa J. Jagus, Ana M.R. Pilosof,
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Journal
Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
WPC
Interaction
Particle size
Precipitation
green tea polyphenols
Gelation
Bioengineering
Catalysis
Chemical Engineering (General)
Chemical Health and Safety
Colloid and Surface Chemistry
Filtration and Separation
Fluid Flow and Transfer Processes
Process Chemistry and Technology
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