Fabrication of pickering high internal phase emulsions stabilized by pecan protein/xanthan gum for enhanced stability and bioaccessibility of quercetin
Meigui Huang, Yu Wang, Mehraj Ahmad, Ruifeng Ying, Yaosong Wang, Chen Tan
Topics & Concepts
Xanthan gumPickering emulsionChemistryChemical engineeringFabricationPhase (matter)Materials scienceRheologyFood scienceEmulsionOrganic chemistryComposite materialAlternative medicineEngineeringPathologyMedicineProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications