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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |