High internal phase emulsion gels stabilized by phosphorylated perilla protein isolate for protecting hydrophobic nutrients: Adjusting emulsion performance by incorporating chitosan-protocatechuic acid conjugate
Qiaoli Zhao, Liuping Fan, Jinwei Li
Topics & Concepts
EmulsionChitosanProtocatechuic acidChemistryConjugateAntioxidantChemical engineeringWettingMaterials scienceOrganic chemistryMathematical analysisMathematicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes