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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...
Autores principales: | Xiong, Tianzhen, Sun, Haomin, Niu, Ziyi, Xu, Wei, Li, Zhifan, He, Yawen, Luo, Denglin, Xi, Wenjie, Wei, Jingjing, Zhang, Chunlan |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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