Pea Protein—ĸ-Carrageenan Nanoparticles for Edible Pickering Emulsions
Pickering emulsions (PEs) can be utilized as inks for 3D food printing owing to their extensive stability and appropriate viscoelastic properties. This research explores food-grade PEs stabilized with nanoparticles (NPs) based on modified pea protein (PP) isolate and k-carrageenan (KC). NPs are fabr...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2025-02-01
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| coleção: | Polysaccharides |
| Assuntos: | |
| Acesso em linha: | https://www.mdpi.com/2673-4176/6/1/14 |
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