Adsorption and foaming properties of edible egg yolk peptide nanoparticles: Effect of particle aggregation

The adsorption and foaming properties of an edible colloidal nanoparticle (EYPNs), self-assembled from the food-derived, amphiphilic egg yolk peptides, were investigated, with the aim of evaluating their potential as efficient particulate stabilizers for development of aqueous food foams. The influe...

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Detalles Bibliográficos
Autores principales: Xu, Mengyue, Du, Zhenya, Liang, Huanyin, Yang, Yunyi, Li, Qing, Wan, Zhili, Yang, Xiaoquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8089773/
https://www.ncbi.nlm.nih.gov/pubmed/33997793
http://dx.doi.org/10.1016/j.crfs.2021.04.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8089773/
https://www.ncbi.nlm.nih.gov/pubmed/33997793
http://dx.doi.org/10.1016/j.crfs.2021.04.002

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