Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization

Benzenedialdehyde-crosslinked gelatin nanoparticles for Pickering emulsion stabilization

In this work, three types of benzenedialdehydes (1,2-, 1,3-, and 1,4-BDAs) were used to prepare BDA-crosslinked gelatin nanoparticles and the 1,2-BDA-crosslinked gelatin nanoparticle was explored to stabilize fish oil-loaded Pickering emulsions. The nanoparticle preparation was dependent on both pH...

Full description

Bibliographic Details
Main Authors: Huan Gong, Lijia Chen, Guangyi Kan, Wenjie Zhang, Qiqi Qian, Xichang Wang, Jian Zhong
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Current Research in Food Science
Subjects:
Bovine bone gelatin
Chemical modification
Emulsion creaming
Phthalaldehyde
Sodium chloride
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124002880

Internet

http://www.sciencedirect.com/science/article/pii/S2665927124002880

Similar Items