Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry

Protein-based high internal phase Pickering emulsions (HIPEs) are emulsions using protein particles as a stabilizer in which the volume fraction of the dispersed phase exceeds 74%. Stabilizers are irreversibly adsorbed at the interface of the oil phase and water phase to maintain the droplet structu...

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Detalles Bibliográficos
Autores principales: Zhang, Minghao, Li, Xiang, Zhou, Li, Chen, Weilin, Marchioni, Eric
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914728/
https://www.ncbi.nlm.nih.gov/pubmed/36766011
http://dx.doi.org/10.3390/foods12030482

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914728/
https://www.ncbi.nlm.nih.gov/pubmed/36766011
http://dx.doi.org/10.3390/foods12030482

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