Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective.

Xiong, Tianzhen; Sun, Haomin; Niu, Ziyi; Xu, Wei; Li, Zhifan; He, Yawen; Luo, Denglin; Xi, Wenjie; Wei, Jingjing; Zhang, Chunlan

Xiong, Tianzhen; Sun, Haomin; Niu, Ziyi; Xu, Wei; Li, Zhifan; He, Yawen; Luo, Denglin; Xi, Wenjie; Wei, Jingjing; Zhang, Chunlan.

Afiliação

Xiong T; College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Sun H; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Niu Z; College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Xu W; College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Li Z; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
He Y; College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Luo D; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China.
Xi W; College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Wei J; College of Life Science, Xinyang Normal University, Xinyang 464000, China.
Zhang C; College of Food Science and Engineering, Tarim University, Alar 843300, China.

Foods ; 11(23)2022 Nov 22.

Article em En | MEDLINE | ID: mdl-36496565

Palavras-chave

Pickering emulsion gels; kappa carrageenan; microstructure; rheological properties

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google