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Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches

Ruijie Shi, Munkh‐Amgalan Gantumur, Zengli Gao, Jinzhe Li, Narantuya Sukhbaatar, Zhanmei Jiang, Zhishen Mu

2023Food Chemistry11 citationsDOI

Topics & Concepts

EmulsionChemistryChemical engineeringZeta potentialAdsorptionDynamic light scatteringChromatographyPhysical chemistryOrganic chemistryNanoparticleEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems
Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches | Litcius