Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
The overall findings indicated that MLP nanoparticles have potential as food-grade materials for Pickering emulsions, marking a novel application of these nanoparticles in the food industry. © 2024 Society of Chemical Industry.
Authors
- Peng Han (ORCID: https://orcid.org/0000-0002-5092-8371)
- Zeyuan Deng (ORCID: https://orcid.org/0000-0001-5650-1507)
- Bing Zhang
- Hongyan Li (ORCID: https://orcid.org/0000-0002-1153-7554)
- Yanfang Yu (ORCID: https://orcid.org/0000-0002-6564-5235)
- Yingshan Xie
Institutions
- Nanchang University (CN)
- State Key Laboratory of Food Science and Technology (CN)
- University of California, Davis (US)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-13
- DOI
- https://doi.org/10.1002/jsfa.13898
- Citations
- 13
- Primary Topic
- Pickering emulsions and particle stabilization
- Type
- article
- Field-Weighted Citation Impact
- 1.52
Funders
- National Natural Science Foundation of China