After treating the TBF samples with 1 mol/L and 2 mol/L sulfuric acid for 1–3 days, the corresponding interfacial tension showed an increasing trend, which could be due to the hydrolysis of proteins and a decrease in particle emulsifying ability under these conditions.
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The Effect of Acid Hydrolysis on the Pickering Emulsifying Capacity of Tartary Buckwheat Flour.
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