The relationship between the secondary structure and the emulsifying ability of protein-based particles and the Pickering emulsions stabilized by the zein–lysine complex
Yijie Wang, Yunze Tian, Yunpeng Xie, Yue Sun, Ting Li, Xuhui Zhang, Yang Wang, Jing Huang, Bihua Xia, Shibo Wang, Weifu Dong
Abstract
), and the prepared emulsion exhibits high-temperature stability and ionic resistance. This characteristic makes the emulsion potentially valuable for application in systems with high salt concentrations and those that may undergo heat treatment.
Topics & Concepts
Pickering emulsionChemical engineeringLysineChemistryProtein secondary structureEmulsionMaterials scienceBiochemistryAmino acidEngineeringPickering emulsions and particle stabilizationProteins in Food SystemsFood Chemistry and Fat Analysis