Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles

Pickering Emulsion Stabilized by Different Concentrations of Whey Protein–Cress Seed Gum Nanoparticles

Nanoparticles based on food-grade materials are promising materials to develop Pickering emulsions for food applications. Initially, this study focuses on the development of nanoparticles through the utilization of a soluble complex of whey protein concentrate (WPC) and cress seed gum (CSG), which w...

Full description

Saved in:
Bibliographic Details
Main Authors: Maryam Davtalab, Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Artur J. Martins, Ana I. Bourbon, Miguel A. Cerqueira
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
<i>Lepidium sativum</i> L.
nanomaterial
surface tension
emulsion
Online Access:https://www.mdpi.com/2304-8158/13/23/3777
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/13/23/3777

Similar Items