Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin

This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPIN...

Descripción completa

Detalles Bibliográficos
Autores principales: Xu, Xin, Zhang, Zhiyi, Zhu, Junlong, Wang, Dan, Liu, Guoyan, Liang, Li, Zhang, Jixian, Liu, Xiaofang, Li, Youdong, Ren, Jiaoyan, Deng, Qianchun, Wen, Chaoting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179974/
https://www.ncbi.nlm.nih.gov/pubmed/35681375
http://dx.doi.org/10.3390/foods11111625

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179974/
https://www.ncbi.nlm.nih.gov/pubmed/35681375
http://dx.doi.org/10.3390/foods11111625

Ejemplares similares