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Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods

Jiangnan Hu, Rui Yang, Runxuan Chen, Chang Liu, Xinmei Sha, Ku Li, Hui Guo, Yuyu Zhang

2023Food Hydrocolloids20 citationsDOI

Topics & Concepts

EmulsionCoacervateChemistryBetaninChromatographyChemical engineeringBilayerMembraneBiochemistryAntioxidantEngineeringBotanical Research and ApplicationsProteins in Food SystemsPolysaccharides Composition and Applications
Enhanced O/W emulsion stability and betanin protection using yeast protein and chitooligosaccharide: Comparative insights from complex coacervation and layer-by-layer methods | Litcius