Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
Yiling Zhan, Siyu Qin, Yan Zeng, Qiwei Xu, David Julian McClements, Kun Hu
Topics & Concepts
Pickering emulsionEgg whiteNanoparticleChemical engineeringChemistryProtein stabilityChromatographyFood scienceBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications