Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

Physicochemical Properties and Storage Stability of Food Protein-Stabilized Nanoemulsions

This study investigated the preparation and properties of corn oil nanoemulsions stabilized by peanut protein isolate (PPI), rice bran protein isolate (RBPI), soybean protein isolate (SPI), and whey protein isolate (WPI). The mean droplet diameter of four protein-stabilized nanoemulsions prepared vi...

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Bibliographic Details
Main Authors: Yangyang Li, Hua Jin, Xiaotong Sun, Jingying Sun, Chang Liu, Chunhong Liu, Jing Xu
Format: Article
Language:English
Published: MDPI AG 2018-12-01
Series:Nanomaterials
Subjects:
ultrasound
proteins
nanoemulsions
physicochemical properties
storage stability
Online Access:http://www.mdpi.com/2079-4991/9/1/25

Internet

http://www.mdpi.com/2079-4991/9/1/25

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