Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate

Stability and pH-Dependent Mechanism of Astaxanthin-Loaded Nanoemulsions Stabilized by Almond Protein Isolate

Pickering emulsions (PEs) of natural plant proteins enriched in fat-soluble components are gaining consumer interest for healthier and sustainable products. The aim of this study is to prepare PEs for stabilizing almond protein isolated (API) particles loaded with astaxanthin using ultrasound techno...

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Bibliographic Details
Main Authors:	Qingrui Yang, Wenhui Qi, Yutong Shao, Xu Zhang, Fengyang Wu, Zhisheng Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Foods
Subjects:	Pickering emulsion almond protein isolate astaxanthin pH interface distribution stability
Online Access:	https://www.mdpi.com/2304-8158/13/24/4067
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