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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...

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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

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