Modulation of Fabrication and Nutraceutical Delivery Performance of Ovalbumin-Stabilized Oleogel-Based Nanoemulsions via Complexation with Gum Arabic

Protein–polysaccharide complexes, which involve Maillard-type protein–polysaccharide conjugates and electrostatic protein–polysaccharide complexes, have the potential to stabilize oleogel-based nanoemulsions for nutraceutical delivery. Here, ovalbumin (OVA) and gum arabic (GA) were used to prepare O...

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Detalles Bibliográficos
Autores principales: Gao, Yuxing, Wang, Zihua, Xue, Changhu, Wei, Zihao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265802/
https://www.ncbi.nlm.nih.gov/pubmed/35804676
http://dx.doi.org/10.3390/foods11131859

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265802/
https://www.ncbi.nlm.nih.gov/pubmed/35804676
http://dx.doi.org/10.3390/foods11131859

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