Effect of Fibril Entanglement on Pickering Emulsions Stabilized by Whey Protein Fibrils for Nobiletin Delivery.

Jiang, Fangcheng; Chen, Chunling; Wang, Xinlan; Huang, Wenjing; Jin, Weiping; Huang, Qingrong

Jiang, Fangcheng; Chen, Chunling; Wang, Xinlan; Huang, Wenjing; Jin, Weiping; Huang, Qingrong.

Afiliação

Jiang F; Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Chen C; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
Wang X; Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Huang W; Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Jin W; Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Huang Q; Key Laboratory for Deep Processing of Major Grain and Oil, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Foods ; 11(11)2022 May 31.

Article em En | MEDLINE | ID: mdl-35681376

Palavras-chave

Pickering emulsion; bioaccessibility; fibrils; interfacial structure; nobiletin; overlap concentration; whey protein isolate

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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

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