Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin

Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin

This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPIN...

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Bibliographic Details
Main Authors: Xin Xu, Zhiyi Zhang, Junlong Zhu, Dan Wang, Guoyan Liu, Li Liang, Jixian Zhang, Xiaofang Liu, Youdong Li, Jiaoyan Ren, Qianchun Deng, Chaoting Wen
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Foods
Subjects:
subcritical water
whey protein isolate nanofibers
high internal phase Pickering emulsion
curcumin deliver system
bioavailability
Online Access:https://www.mdpi.com/2304-8158/11/11/1625

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