Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility

Di Li; Yujun Jiang; Jia Shi

doi:10.1016/j.fochx.2024.101186

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Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility

Di Li Yujun Jiang Jia Shi

Year: 2024 Journal: Food Chemistry X Vol: 21 Pages: 101186-101186 Publisher: Elsevier BV

DOI: 10.1016/j.fochx.2024.101186

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Keywords:

Pickering emulsion Curcumin Emulsion Chemistry Whey protein Whey protein isolate Characterization (materials science) Chemical engineering Chromatography Materials science Biochemistry Nanotechnology Engineering

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Proteins in Food Systems

Life Sciences → Agricultural and Biological Sciences → Food Science

Pickering emulsions and particle stabilization

Physical Sciences → Materials Science → Materials Chemistry

Polysaccharides Composition and Applications

Life Sciences → Agricultural and Biological Sciences → Food Science

Novel Pickering emulsion stabilized by glycosylated whey protein isolate: Characterization, stability, and curcumin bioaccessibility

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