Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective

In this study, Pickering emulsion gels were prepared by the self-gel method based on kappa carrageenan (kC). The effects of particle stabilizers and polysaccharide concentrations on the microstructure, rheological characteristics, and texture of Pickering emulsion gels stabilized by xanthan gum/lyso...

Descripción completa

Detalles Bibliográficos
Autores principales: Xiong, Tianzhen, Sun, Haomin, Niu, Ziyi, Xu, Wei, Li, Zhifan, He, Yawen, Luo, Denglin, Xi, Wenjie, Wei, Jingjing, Zhang, Chunlan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736083/
https://www.ncbi.nlm.nih.gov/pubmed/36496565
http://dx.doi.org/10.3390/foods11233757

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736083/
https://www.ncbi.nlm.nih.gov/pubmed/36496565
http://dx.doi.org/10.3390/foods11233757

Ejemplares similares