Preparation and Properties of Walnut Protein Isolate-Chitosan Nanoparticles Stabilized Pickering Emulsion

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...

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Bibliographic Details
Main Authors: Yumei LIN, Yanling LU, Jiaqi LIU, Fangyu FAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
walnut protein isolate
chitosan
nanoparticles
pickering emulsion
stability
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070364
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