Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability

Lipid oxidation is still one of the major food-safety issues associated with the emulsion-based food systems. Engineering the interfacial region is an effective way to improve the oxidative stability of emulsion. Herein, a novel Pickering emulsion with strong oxidative stability was prepared by usin...

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Detalles Bibliográficos
Autores principales: Zhao, Zijun, Wang, Wenbo, Xiao, Jie, Chen, Yunjiao, Cao, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352959/
https://www.ncbi.nlm.nih.gov/pubmed/32486322
http://dx.doi.org/10.3390/nano10061068

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7352959/
https://www.ncbi.nlm.nih.gov/pubmed/32486322
http://dx.doi.org/10.3390/nano10061068

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