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...

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Vydáno v:Nanomaterials (Basel)
Hlavní autoři: Li, Yangyang, Jin, Hua, Sun, Xiaotong, Sun, Jingying, Liu, Chang, Liu, Chunhong, Xu, Jing
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2018
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Article
On-line přístup: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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