Preparation and Stability Study of High Internal Phase Emulsion of Peanut Protein Isolate and Corn Silk Polysaccharide
This work sought to explore a new method for using corn silk polysaccharide (CSP) and peanut protein isolate (PPI) to stabilize high internal phase emulsions (HIPEs). An ultrasound-assisted hydrothermal technique was used to make the PPI-CSP covalent complexes and HIPEs. Particle size analysis, rheo...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-02-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/4/667 |
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