High Internal-Phase Pickering Emulsions Stabilized by Xanthan Gum/Lysozyme Nanoparticles: Rheological and Microstructural Perspective

Food-grade high internal-phase Pickering emulsions (HIPPEs) stabilized by solid or colloidal particles with different advantages have attracted extensive attention nowadays. However, looking for new appropriate particle stabilizers is the common practice for HIPPEs preparation. It is crucial to find...

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Detalles Bibliográficos
Autores principales: Xu, Wei, Li, Zhifan, Sun, Haomin, Zheng, Shuqing, Li, He, Luo, Denglin, Li, Yingying, Wang, Mengyuan, Wang, Yuntao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8766305/
https://www.ncbi.nlm.nih.gov/pubmed/35071292
http://dx.doi.org/10.3389/fnut.2021.744234

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8766305/
https://www.ncbi.nlm.nih.gov/pubmed/35071292
http://dx.doi.org/10.3389/fnut.2021.744234

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