Pickering Emulsions Stabilized by Tea Water-Insoluble Protein Nanoparticles From Tea Residues: Responsiveness to Ionic Strength

Tea water-insoluble protein nanoparticles (TWIPNs) can be applied to stabilize Pickering emulsions. However, the effect of ionic strength (0–400 mmol/L) on the characteristics of Pickering emulsions stabilized by TWIPNs (TWIPNPEs) including volume-averaged particle size (d(4,3)), zeta potential, mic...

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Detalles Bibliográficos
Autores principales: Ren, Zhongyang, Chen, Zhongzheng, Zhang, Yuanyuan, Lin, Xiaorong, Weng, Wuyin, Li, Bin
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/PMC9087344/
https://www.ncbi.nlm.nih.gov/pubmed/35558751
http://dx.doi.org/10.3389/fnut.2022.892845

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9087344/
https://www.ncbi.nlm.nih.gov/pubmed/35558751
http://dx.doi.org/10.3389/fnut.2022.892845

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