Preparation and Properties of Walnut Protein Isolate-Chitosan Nanoparticles Stabilized Pickering Emulsion
Via electrostatic interactions, walnut protein isolate (WPI) and chitosan (CS) were assembled into WPI-CS nanoparticles, which were then used to stabilize Pickering emulsions, achieving high-value utilization of walnut protein resources. The effects of the mass ratio of WPI to CS were investigated v...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070364 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|