Formation, structure and stability of high internal phase Pickering emulsions stabilized by BSPI-C3G covalent complexes

Food-grade high internal phase Pickering emulsions (HIPPEs) are stabilized by protein-based particles, which have attracted extensive attention due to their good gel-like structure. The black soybean isolate protein/cyanidin-3-O-glucoside (BSPI-C3G) covalent particles were used as a particulate emul...

Descripción completa

Detalles Bibliográficos
Autores principales: Cui, Xiaojie, Ma, Mengyao, Xie, Yanli, Yang, Yuhui, Li, Qian, Sun, Shumin, Ma, Weibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9530839/
https://www.ncbi.nlm.nih.gov/pubmed/36203951
http://dx.doi.org/10.1016/j.fochx.2022.100455

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9530839/
https://www.ncbi.nlm.nih.gov/pubmed/36203951
http://dx.doi.org/10.1016/j.fochx.2022.100455

Ejemplares similares