Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles

This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electro...

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Detalles Bibliográficos
Autores principales: Lu, Jiaxin, Li, Xiaojing, Qiu, Chao, McClements, David Julian, Jiao, Aiquan, Wang, Jinpeng, Jin, Zhengyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834252/
https://www.ncbi.nlm.nih.gov/pubmed/35159600
http://dx.doi.org/10.3390/foods11030450

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834252/
https://www.ncbi.nlm.nih.gov/pubmed/35159600
http://dx.doi.org/10.3390/foods11030450

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