Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles
The stabilization of Pickering emulsions by nanoparticles has drawn great interest in the field of food science and technology. In this study, α-Lactalbumin nanoparticles prepared by the desolvation and cross-linking method from protein solutions with initial pH values of 9 and 11 were used to stabi...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/14/1998 |