Food-Grade Gelatin Nanoparticles: Preparation, Characterization, and Preliminary Application for Stabilizing Pickering Emulsions

In this paper, the food-grade gelatin nanoparticles (GNPs) were prepared by a two-step desolvation method and using genipin as a cross-linker. The GNPs with narrow size distribution and good dispersion could be obtained only at pH 12. The effect of the genipin dosage (8–12 wt%) on the GNPs was syste...

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Detalles Bibliográficos
Autores principales: Feng, Xin, Dai, Hongjie, Ma, Liang, Yu, Yong, Tang, Mi, Li, Yuan, Hu, Weijie, Liu, Tingwei, Zhang, Yuhao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835924/
https://www.ncbi.nlm.nih.gov/pubmed/31614580
http://dx.doi.org/10.3390/foods8100479

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835924/
https://www.ncbi.nlm.nih.gov/pubmed/31614580
http://dx.doi.org/10.3390/foods8100479

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