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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...
Autores principales: | Xu, Wei, Li, Zhifan, Sun, Haomin, Zheng, Shuqing, Li, He, Luo, Denglin, Li, Yingying, Wang, Mengyuan, Wang, Yuntao |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
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 |
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