Squalene-Rich Amaranth Oil Pickering Emulsions Stabilized by Native α-Lactalbumin Nanoparticles
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DOI: 10.3390/foods11141998
Abstract: 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… read more here.
Keywords: pickering emulsions; squalene rich; rich amaranth; lactalbumin nanoparticles ... See more keywords