Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

Gelatin Hydrolysate Hybrid Nanoparticles as Soft Edible Pickering Stabilizers for Oil-In-Water Emulsions

The aim of this study was to fabricate edible gelatin enzymic digest (GED) based gel particles that can stabilize oil-in-water (O/W) microemulsions. The gel particles were generated by covalent crosslinking, with genipin, the individual protein molecules within tannic acid-induced gelatin hydrolysat...

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Bibliographic Details
Main Authors: Zhongyao Du, Pengjie Wang
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Molecules
Subjects:
edible pickering stabilizer
emulsifying property
gelatin hydrolysate hybrid
soft gel particles
Online Access:https://www.mdpi.com/1420-3049/25/2/393

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