Characteristics, formation mechanism and stability of high internal phase emulsions stabilized by porcine plasma protein (PPP) / carrageenan (CG) hybrid particles
Ping Yan, Jianglan Yuan, Xu Kang, Jin-ying Lv, Xiaocui Liu
Topics & Concepts
Bovine serum albuminChemistryChemical engineeringNanoparticleCarrageenanRheologyCompoundingPea proteinZeta potentialMaterials scienceChromatographyNanotechnologyBiochemistryComposite materialEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems