Impact of high hydrostatic pressure on the micellar structures and physicochemical stability of casein nanoemulsion loading quercetin

Natural casein is a highly structured protein and the characteristic of self-assembly makes the formation of micelles, thus negatively limiting the applications. High hydrostatic pressure (HHP), as a novel non-thermal process, can modify the structures of protein and improve the related functionalit...

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Detalles Bibliográficos
Autores principales: Mao, Mengqi, Ni, Dandan, Ma, Lingjun, Chen, Fang, Hu, Xiaosong, Ji, Junfu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189874/
https://www.ncbi.nlm.nih.gov/pubmed/35706831
http://dx.doi.org/10.1016/j.fochx.2022.100356

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189874/
https://www.ncbi.nlm.nih.gov/pubmed/35706831
http://dx.doi.org/10.1016/j.fochx.2022.100356

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