Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared vi...

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Detalles Bibliográficos
Autores principales: Li, Yangyang, Jin, Hua, Sun, Xiaotong, Sun, Jingying, Liu, Chang, Liu, Chunhong, Xu, Jing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6359652/
https://www.ncbi.nlm.nih.gov/pubmed/30585224
http://dx.doi.org/10.3390/nano9010025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6359652/
https://www.ncbi.nlm.nih.gov/pubmed/30585224
http://dx.doi.org/10.3390/nano9010025

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