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 en:Nanomaterials (Basel)
Main Authors: Li, Yangyang, Jin, Hua, Sun, Xiaotong, Sun, Jingying, Liu, Chang, Liu, Chunhong, Xu, Jing
Formato: Artigo
Idioma:Inglês
Publicado: MDPI 2018
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Article
Acceso en liña: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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