Interfacial Stabilization of Green and Food-Safe Emulsions through Complexation of Tannic Acid and Nanochitins.

Nanochitins exhibit unique structural attributes that confer distinct physical properties to multiphase systems. Amphiphilic tannic acid (TA) serves as an excellent candidate for interfacial modification via electrostatic adsorption and complexation with nanochitin. In this study, we developed green... View More