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Pickering Emulsion Stabilized by Fish Myofibrillar Proteins Modified with Tannic Acid, as Influenced by Different Drying Methods
A novel food-grade, particles-based Pickering emulsion (PE) was prepared from a marine source. Yellow stripe trevally is an under-utilized species. The use of its muscle protein as solid food-grade particles for the preparation of a Pickering emulsion can be a potential means of obtaining the natura...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094371/ https://www.ncbi.nlm.nih.gov/pubmed/37048376 http://dx.doi.org/10.3390/foods12071556 |