Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin
Chuanfen Pu, Yongxue Luo, Yue Sun, Jie Zhang, Hanwen Cui, Man Li, Qingjie Sun, Wenting Tang
Topics & Concepts
LiposomeEmulsionWhey protein isolateChemistryChromatographyRiboflavinIonic strengthWhey proteinDynamic light scatteringCyclodextrinChemical engineeringFood scienceBiochemistryOrganic chemistryAqueous solutionEngineeringNanoparticleProteins in Food SystemsPickering emulsions and particle stabilizationBiomedical Research and Pathophysiology