High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
Chengfu Zhou, Lijuan Zhang, Ahmed A. Zaky, Shanshan Tie, Guoxin Cui, Ronggang Liu, A.M. Abd El‐Aty, Mingqian Tan
Topics & Concepts
Pickering emulsionAstaxanthinChemistryChemical engineeringEmulsionRheologyPhase (matter)ThixotropyChromatographyMaterials scienceFood scienceOrganic chemistryComposite materialEngineeringCarotenoidProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis