A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations

There is an increasing interest in the development of high internal phase emulsions (HIPE) stabilized by food-grade nanoparticles due to their potential applications in the food industry. In this study, cross-linked egg white protein isolates (cEPIs) are prepared by adding 10 u/g, 20 u/g, and 40 u/g...

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Detalles Bibliográficos
Autores principales: Zhao, Yanjie, Wang, Peng, Xu, Yujuan, Zeng, Xianming, Xu, Xinglian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222873/
https://www.ncbi.nlm.nih.gov/pubmed/35741964
http://dx.doi.org/10.3390/foods11121765

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222873/
https://www.ncbi.nlm.nih.gov/pubmed/35741964
http://dx.doi.org/10.3390/foods11121765

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