Impact of Encapsulation Position in Pickering Emulsions on Color Stability and Intensity Turmeric Oleoresin
The emulsification of natural pigment is a widely utilized strategy to enhance its stability in the food industry. However, high turbidity in emulsions often causes color fading, limiting their application. Here, we developed a comprehensive Pickering emulsion (PE) system to improve the color intens...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/385 |
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