Preparation and Characterization of Food-Grade Pickering Emulsions Stabilized with Chitosan-Phytic Acid-Cyclodextrin Nanoparticles
This study aimed to fabricate food-grade Pickering emulsions stabilized by chitosan-phytic acid-β-cyclodextrin (CS-PA-CD) nanoparticles. The CS-PA-CD nanoparticles were characterized with FITR, XRD, and TGA to prove its successfully crosslinking, then characterized by DLS system and scanning electro...
| Main Authors: | , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2022-02-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/11/3/450 |