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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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| Publicado no: | Nanomaterials (Basel) |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2018
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| Assuntos: | |
| Acesso em linha: | 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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