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Simple method for fabrication of high internal phase emulsions solely using novel pea protein isolate nanoparticles: Stability of ionic strength and temperature.
Li, Xiao-Long; Liu, Wen-Jie; Xu, Bao-Cai; Zhang, Bao.
Afiliação
  • Li XL; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
  • Liu WJ; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
  • Xu BC; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
  • Zhang B; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address: baoz@hfut.ed
Food Chem ; 370: 130899, 2022 Feb 15.
Article em En | MEDLINE | ID: mdl-34509149
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Nanopartículas / Proteínas de Ervilha Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Nanopartículas / Proteínas de Ervilha Idioma: En Ano de publicação: 2022 Tipo de documento: Article