Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles

The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabi...

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Detalles Bibliográficos
Autores principales: Cuevas-Gómez, Andrea P., González-Magallanes, Berenice, Arroyo-Maya, Izlia J., Gutiérrez-López, Gustavo F., Cornejo-Mazón, Maribel, Hernández-Sánchez, Humberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323371/
https://www.ncbi.nlm.nih.gov/pubmed/35885241
http://dx.doi.org/10.3390/foods11141998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323371/
https://www.ncbi.nlm.nih.gov/pubmed/35885241
http://dx.doi.org/10.3390/foods11141998

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