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Interfacial Engineering of Pickering Emulsion Co-Stabilized by Zein Nanoparticles and Tween 20: Effects of the Particle Size on the Interfacial Concentration of Gallic Acid and the Oxidative Stability

Lipid oxidation is still one of the major food-safety issues associated with the emulsion-based food systems. Engineering the interfacial region is an effective way to improve the oxidative stability of emulsion. Herein, a novel Pickering emulsion with strong oxidative stability was prepared by usin...

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Principais autores: Zijun Zhao, Wenbo Wang, Jie Xiao, Yunjiao Chen, Yong Cao
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2020-05-01
Serier:Nanomaterials
Fag:
oxidative stability
Pickering emulsion
interfacial concentration of phenolic antioxidant
zein nanoparticles
particle size
Online adgang:https://www.mdpi.com/2079-4991/10/6/1068
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