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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...

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Detalles Bibliográficos
Autores principales:	Patil, Umesh, Gulzar, Saqib, Ma, Lukai, Zhang, Bin, Benjakul, Soottawat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
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

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