乳状液
皮克林乳液
化学
乳清蛋白
纳米颗粒
分离乳清蛋白粉
化学工程
食品科学
色谱法
有机化学
工程类
作者
Maryam Davtalab,Sara Naji‐Tabasi,Mostafa Shahidi Noghabi,Artur J. Martins,Ana I. Bourbon,Miguel A. Cerqueira
出处
期刊：Foods
[Multidisciplinary Digital Publishing Institute]
日期：2024-11-25
卷期号：13 (23): 3777-3777
被引量：1
标识
DOI：10.3390/foods13233777
摘要
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 were modified by calcium chloride (CaCl
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