High internal phase emulsions stabilized by native and heat-treated lactoferrin-carboxymethyl chitosan complexes: Comparison of molecular and granular emulsifiers
Sheliang Zhao, Fengzhan Cui, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu
Topics & Concepts
LactoferrinChitosanMaterials scienceCurcuminChemistryChemical engineeringChromatographyBiochemistryEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationSurfactants and Colloidal Systems