Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared vi...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Nanomaterials (Basel)
Päätekijät: Li, Yangyang, Jin, Hua, Sun, Xiaotong, Sun, Jingying, Liu, Chang, Liu, Chunhong, Xu, Jing
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2018
Aiheet:
Article
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC6359652/
https://ncbi.nlm.nih.gov/pubmed/30585224
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nano9010025
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