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
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-05-01
coleção:	Nanomaterials
Assuntos:	oxidative stability Pickering emulsion interfacial concentration of phenolic antioxidant zein nanoparticles particle size
Acesso em linha:	https://www.mdpi.com/2079-4991/10/6/1068
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