Experimental study demonstrates enhanced wettability of soy protein nanoparticles via polyphenol conjugation, suggesting improved stability in high-oil curcumin emulsions.
Recent studies have shown that the wettability of protein-based emulsifiers is critical for emulsion stability. However, few studies have been conducted to investigate the effects of varying epigallocatechin gallate (EGCG) concentrations on the wettability of protein-based emulsifiers. Additionally, limited studies have examined the effectiveness of soy protein-EGCG covalent complex nanoparticles with improved wettability as emulsifiers for stabilizing high-oil-phase (≥ 30%) curcumin emulsions.
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Xu et al. (2024) studied this question.
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